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Thai Chicken Soup

  • 6servings

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Source: www.marthastewart.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B6, H, C
MineralsSelenium, Natrium, Iodine, Fluorine, Potassium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 whole chicken (about 4 pounds), cut into pieces (including back)

  2. 8 cups water

  3. Coarse salt

  4. 4 garlic cloves, smashed

  5. 4 thin slices fresh ginger, plus

  6. 1 tablespoon thin matchsticks

  7. 3 shallots, thinly sliced

  8. 1/2 bunch fresh cilantro (2 cups packed)

  9. 2 large lemongrass stalks, yellow and pale-green parts only, sliced crosswise (1/2 cup), plus

  10. 1 tablespoon very thinly sliced

  11. 3 strips (2 inches each) lime zest plus 2 tablespoons juice (from 2 limes)

  12. 1 or 2 fresh green Thai chiles, thinly sliced

  13. 1 tablespoon Asian fish sauce (importfood.com)

  14. Garnish: chopped fresh cilantro and lime wedges

Instructions Jump to Ingredients ↑

  1. « » Bring chicken, water, and 1 1/2 teaspoons salt to a boil in a large stockpot. Skim foam. Add garlic, ginger slices, shallots, cilantro, 1/2 cup lemongrass, and the lime zest. Reduce heat. Simmer, partially covered, for 30 minutes.

  2. Remove breast, and set aside. Simmer, partially covered, for 30 minutes.

  3. Strain soup through a sieve. Reserve legs and thighs, and discard remaining solids. Return soup to stockpot. Let chicken cool slightly. Remove meat from bones, and slice.

  4. Stir chiles, ginger matchsticks, and sliced lemongrass into strained soup. Simmer for 10 minutes. Skim fat. Stir in lime juice and fish sauce. Season with salt. Garnish with cilantro, and serve with lime wedges.

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