Ingredients Jump to Instructions ↓

  1. This wonderfully pungent soup can be made with almost any cooked bird meat. I have even made it with cured and smoked duck meat. I think it is one of my favorite variations.

  2. 1 1/2 cups cooked chicken meat

  3. 1/2 teaspoon garlic, chopped

  4. 1/8 cup lime juice, fresh squeezed is best

  5. 1-tablespoon fish sauce

  6. 2 teaspoons soy sauce

  7. 2 teaspoons sugar

  8. 1/2 teaspoon cayenne pepper

  9. 3 1/2 cups chicken stock, strained for clarity

  10. 1 14 oz. can straw mushrooms

  11. 1 1/2 ounces cellophane noodles

  12. 8 each baby carrots, sliced thinly

  13. 1 stalk celery, thinly sliced on a bias

  14. 2 teaspoons red bell peppers, small dice

  15. 2 teaspoons red onions, diced

  16. 1 each scallions, thinly sliced


Instructions Jump to Ingredients ↑

  1. If you have time, prepare the stock a day ahead, so that it can be chilled overnight. Remove any hardened fat that will have settled to the top of the stock. Reheat the stock and strain it for clarity. Or use canned broth.

  2. Place the cooked chicken meat in a bowl. Combine the garlic, lime juice, fish sauce, soy sauce and sugar and stir briskly to dissolve the sugar. Pour it over the cooked meat and stir to coat. Allow to marinate for an hour at least.

  3. Open the can of mushrooms and add the broth to the stock, bring both to a boil. Once boiling, add the cellaphane noodle and fresh vegetable and boil for about 8 minutes or until the noodles succumb to the tooth. Add the mushrooms. Lift the meat out of the bowl with a slotted spoon and add it to the stock. Bring the soup back to a boil and remove from the heat. Stir and taste. You can adjust the intensity of the soup by adding some or all of the marinade. Personally, I add it all!

  4. Serve this soup in clear bowls if you have them with the PUNGENT THAI SAUCE listed below on the side. Caution, add a little at a time until you have the right heat for you


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