Thai Chicken Soup
Ingredients
Broth
-
6
cups
chicken or vegetable broth
-
1
stick
lemongrass, chopped
-
1
Tablespoon
fish sauce
-
1
Tablespoon
tamari
-
1
Tablespoon
chili sauce
-
1
inch
ginger root, sliced
-
2
leaves
Thai lime leaves
-
1
teaspoon
raw sugar
-
1
Tablespoon
cilantro stems, diced
Soup
-
1
lb
boneless, skinless chicken breast
-
2
Tablespoons
lime juice
-
3
scallions
sliced
-
3
ounces
rice noodles, cooked and rinsed
Garnishes
-
to taste
chili oil
-
to taste
cilantro leaves
-
to taste
sliced Thai pepper
Instructions
- Combine broth ingredients in a large pot and bring to a boil, then simmer for 15 minutes before straining.
- Transfer strained herbs and ginger to another pot to poach the chicken, keeping the broth on low heat.
- Add enough water or broth to cover the chicken halfway, bring to a boil, then reduce to medium-low heat and simmer for 10 minutes.
- Turn off the heat and let the chicken rest for 15 minutes while preparing the rice noodles according to package instructions.
- Slice or shred the chicken and add it back to the broth along with lime juice and scallions, simmering for 5-10 minutes.
- Serve the soup with garnishes of cilantro, chili oil, and Thai pepper.
Nutrition Facts (estimated)
Servings
6
Calories
162
Total fat
3.5g
Total carbohydrates
4.1g
Total protein
27.5g
Sodium
1232.6mg
Cholesterol
82.7mg
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