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Spicy Thai Lime-Ginger Soup

  • 6servings

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, C, E, P
MineralsZinc, Natrium, Silicon, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 whole(s) chicken (3 to 3 1/2 pounds) , rinsed, neck and gizzards removed

  2. 1 piece(s) (6 inches) fresh ginger , unpeeled, cut into 1-inch segments

  3. 1 onion , unpeeled, cut into quarters

  4. 3 carrots , unpeeled, cut into thirds

  5. 3 stalk(s) celery , cut in half

  6. 1 stalk(s) lemongrass , leaves trimmed and base smashed

  7. 4 kaffir lime leaves (fresh or frozen; see Tips & Techniques)

  8. 1 serrano or bird chili

  9. 2 limes , halved

  10. 1 bunch(es) cilantro stems (leaves reserved, for garnish)

  11. 2 tablespoon(s) salt , plus more to taste

  12. Reserved cilantro leaves (about 1 cup)

  13. 1/2 cup(s) finely diced red onion

  14. 2 small chilies , thinly sliced crosswise

  15. 2 limes , cut into small wedges

  16. 1 cup(s) bean sprouts

Instructions Jump to Ingredients ↑

  1. Place chicken in a large pot; cover with water. Bring to a boil over medium-high heat; reduce to a simmer. Add ginger and cook about 1 hour. Add remaining ingredients except salt; cook 3 more hours.

  2. Remove broth from heat; let cool slightly. Set a fine-meshed strainer over a large bowl; pour broth through strainer and discard all solids except the chicken. When chicken is cool enough to handle, remove skin. Using a fork, shred meat (watch out for stray bones). Season to taste with salt and arrange on a platter along with garnishes.

  3. Reheat broth; season to taste with salt (this may take more than 2 tablespoons). To serve, instruct guests to place chicken and a little bit of each garnish in the bottom of their bowls; ladle hot broth on top.

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