Thai Chicken Soup
Soups • Thai
Description
Spicy and aromatic first course
Ingredients
- Lime 1 piece
- Chicken Broth 4 cups
- Shallot 3 pieces
- Curry 1 teaspoon
- Lemongrass 0 oz
- Ground Cumin ½ teaspoon
- Mild Chili Spice 1 piece
- Shimeji mushrooms 5 oz
- Fish Oil 1 teaspoon
- Salt to taste
- Carrot ½ piece
- Cilantro 0 oz
- Peanut Sprouts ½ cup
- Fresh Mint 0 oz
- Skin-On Chicken Breasts 2 pieces
Step-by-Step Guide
Step 1
Thinly slice the lemongrass. Peel and grate the ginger. Chop the shallot and sauté it over low heat. Dice the chili pepper after removing the seeds and stem. Clean the shiitake mushrooms (cut off the roots) and slice them. Cut the pre-cooked chicken breasts into strips.
Step 2
In a medium pot, bring the broth to a boil. Add 2 lime wedges, lemongrass, ginger, shallot, curry, cumin, chili, chicken, mushrooms, and fish sauce. Reduce the heat to medium and simmer for 10 minutes. Add the diced carrot, cilantro, and bean sprouts. Cook for another 5 minutes.
Step 3
Remove the lime; season with salt and drizzle with lime juice. Transfer the soup to large bowls. Garnish with cilantro, mint, and lime slices. Serve immediately.
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