Thai Chicken Soup: Easy to Prepare Without Sacrificing Flavor

Name: Thai Chicken Soup: Easy to Prepare Without Sacrificing Flavor
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 4 cups chicken stock; 3 stalks lemongrass, cut into 2-inch pieces; 3 inches fresh ginger, peeled and grated; 2 small dried red chilies, seeded and minced; 1 cup fresh shiitake mushroom, stems removed and sliced; 1/2 cup celery, thinly sliced; 2 tablespoons fish sauce; 3 scallions, trimmed and julienned; fresh ground black pepper, to taste; 5 (6 ounce) cooked chicken breast halves, skinned, boned and shredded; 4 tablespoons fresly squeezed lime juice; 1 cup fresh cilantro leaves; 1 (8 ounce) package frozen baby corn, thawed; 1/2 cup bean sprouts; 2 teaspoons brown sugar; 1 small dried red chili, seeded and sliced; 4 tablespoons fresh cilantro leaves, minced; 4 tablespoons scallions, minced; 1 lime, cut into wedges

Submitted by Feast Your Eyes

"Grandma's chicken soup has always been good for the soul, but try turning her recipe up a knotch or two with delicious Thai flavors - an excellent balance of spicy, salty, sweet and sour. Serve it up with crackers, warm crusty bread or breadsticks and you'll enjoy COMFORT IN A BOWL!"

Download

Ready In:: 35mins
Ingredients:: 19
Serves:: 6

ingredients

4 cups chicken stock
3 stalks lemongrass, cut into 2-inch pieces
3 inches fresh ginger, peeled and grated
2 small dried red chilies, seeded and minced
1 cup fresh shiitake mushroom, stems removed and sliced
¹⁄₂ cup celery, thinly sliced
2 tablespoons fish sauce
3 scallions, trimmed and julienned
fresh ground black pepper, to taste
5 (6 ounce) cooked chicken breast halves, skinned, boned and shredded
4 tablespoons fresly squeezed lime juice
1 cup fresh cilantro leaves
1 (8 ounce) package frozen baby corn, thawed
¹⁄₂ cup bean sprouts
2 teaspoons brown sugar
1 small dried red chili, seeded and sliced
4 tablespoons fresh cilantro leaves, minced
4 tablespoons scallions, minced
1 lime, cut into wedges

directions

In a large Dutch oven, add the chicken stock; bring to a boil.
Add the next ten (10) ingredients. Reduce heat to medium-low and simmer for 10 minutes.
Stir in the lime juice, cilantro leaves, baby corn, bean sprouts, and brown sugar. Simmer for five (5) minutes more - until soup is thoroughly heated.
Laddle soup into warmed individual bowls. Evenly top the soup with the sliced chile, minced cilantro, and minced scallions. Garnish with lime wedges, and serve immediately. SLURP AND ENJOY!

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Feast Your Eyes

<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> It was at my Italian grandmother's apron strings, in the "Patterson, New Jersey region" of Italy, that I learned the secrets of creating real home style Italian dishes, and where my passion for food and my culture were nurtured. Always kept neat as a pin, grandma's kitchen was the centerpiece of our social settings and the focal point of our lives together as a family. Yes, it was the heart of her home. There, friends and family exchanged news, grandchildren stood on stools over the counter and grated chunks of Romano and Parmesan cheese to be served with dinner, and under the watchful eye of grandma the women (young and old) planned and prepared mouthwatering menus that reflected the marvelous flavors and textures of Italian cooking. On any given day tantalizing aromas would build and escape through her kitchen window, dance about the balcony and drift down onto the street; where men chatting on the corner of Putnum Street would stop in their tracks to inhale the mouth-watering fragrance. So many sumptuous meals were prepared in that modest, yet functional, kitchen. If I close my eyes and think of Grandma's cooking, I can vividly recall some of those fragrant food memories: tomato sauce with meatballs and sausages simmering on the stove top; onions, peppers and garlic roasting in a fragrant pool of olive oil, Neapolitan pizza with vine-ripened tomatoes (from grandpa's garden), fresh garlic, basil, Parmesan and anchovies bubbling in the oven; Italian bread smothered with creamy butter, minced garlic, and fresh parsley toasting under the broiler ... "Yummmmm - Heaven in your mouth!" Among the many recipes that I've collected over the years, are those that I hold especially near and dear. They are tattered, faded pieces of paper that provide a glimpse into my past -- Family recipes passed down from mother to daughter, granddaughter to great-granddaughter. Generations of my family's heritage are captured in grandma's recipes for flavorful soups (Minestrone, Pea, Ruccola); hearty meat, poultry and fish dishes (braciole, pot roast, chicken casseroles, seafood stews); fresh vegetable entrees and salads, and those baked goodies that bring a happy ending to every meal (Ricotta pies, Struffoli, Cenci, Pine Nut cookies). Whenever I am 'hungry' for "the good old days" or I want to soothe my soul after a tiring day, these are the comfort-recipes to which I turn. I once heard it said: "What distinguishes great cooks from good cooks is that great cooks love to cook. Every meal is an opportunity to express that love." A credo that I am certain grandma lived by -- I believe that she prepared her meals to fill her family and friends with love. I am proud of grandma's spirit of "abbondanza" (an abundant table). Indeed, no one ever left grandma's table hungry. I'd like to share with you some of the foods from my beloved grandmother's kitchen. Enjoy and make these Italian classic favorites in your own family's kitchen. Buon appetito!

View Full Profile