Post by marlaoh on Nov 17, 2004 10:23:29 GMT -6
Spicy chicken soup
Serves 4
1.5l (2 ½ pints) chicken stock
2 tbs fresh ginger
6 fresh kaffir leaves, shredded (Optional)
280g (10oz) chicken breast, cut into chunks
2 stalks fresh lemon grass, cut into 2cm (1in) chunks
3 shallots, finely sliced
2 tbs lime juice
2 red chilies, deseeded and chopped finely
3 tbs fish sauce
A handful of fresh coriander/cilantro leaves
In a large pot, put the lemon grass, stock, ginger and lime leaves together and bring to the boil. Then turn the heat down and simmer for about
an hour or so. Then strain the liquid into another pot and get rid of the lemon grass, ginger and lime leaves.
Now bring the soup back to the boil and add the chicken, shallots, fish sauce, lime juice and simmer for about 30 mins.
Just before serving, throw in the chilies and coriander/cilantro and serve at once.
Serves 4
1.5l (2 ½ pints) chicken stock
2 tbs fresh ginger
6 fresh kaffir leaves, shredded (Optional)
280g (10oz) chicken breast, cut into chunks
2 stalks fresh lemon grass, cut into 2cm (1in) chunks
3 shallots, finely sliced
2 tbs lime juice
2 red chilies, deseeded and chopped finely
3 tbs fish sauce
A handful of fresh coriander/cilantro leaves
In a large pot, put the lemon grass, stock, ginger and lime leaves together and bring to the boil. Then turn the heat down and simmer for about
an hour or so. Then strain the liquid into another pot and get rid of the lemon grass, ginger and lime leaves.
Now bring the soup back to the boil and add the chicken, shallots, fish sauce, lime juice and simmer for about 30 mins.
Just before serving, throw in the chilies and coriander/cilantro and serve at once.