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Add a photoServings: 4
Ingredients
- 3 x Chinese mushrooms, optional
- 4 c. Chicken stock, or possibly less
- 2 x Garlic cloves
- 1 Tbsp. Sliced pickled ginger
- 1Â 1/2 Tbsp. Rice vinegar
- 2 tsp Soft brown sugar
- 5 ounce Skinless boneless chicken breast (one fillet, trimmed), very finely sliced
- 4 x Scallions, sliced
- 2 stalk lemongrass, halved lengthwise
- 1 x Red Thai chile
- Â Â Salt
- Â Â Freshly grnd black pepper
- Â Â Fresh cilantro leaves, to garnish
Directions
- If using the Chinese mushrooms, place them in a small bowl, cover with boiling water and soak 30 min.
- Place the stock, garlic, ginger, rice vinegar, and brown sugar in a pan and heat, stirring constantly,till gently simmering. Add in the chicken, scallion, lemongrass. red chile, and Chinese mushrooms. Continue to simmer for 15 to 20 min to cook the chicken and blend the flavors. Taste and adjust the seasoning. Remove the lemongrass, then serve the soup, garnished with fresh cilantro leaves.
- Give brave person the chile.
- Pat's note: Remove the chile. Cut 4 strips of raw, red bell pepper for garnish and a coolant. Serve with cucumber spears.
- Desc: Thai, Korean, and other Asian chiles may be green and/or possibly red and blazing warm, with a clear fiery taste. Short and skinny. May be used in Kung Pao sauce. This clear soup calls for one small fresh red Thai chile.
- Good quality, flavorful, competitive chicken stock is essential.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 4 servings | |
| Calories 60 | |
| Calories from Fat 5 | 8% |
| Total Fat 0.61g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 13mg | 4% |
| Sodium 393mg | 16% |
| Potassium 349mg | 10% |
| Total Carbs 4.75g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.17g | 1% |
| Protein 8.47g | 14% |
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