Ingredients:
4 cups chicken stock
2 kaffir lime leaves
1 3-inch piece lemongrass, thinly sliced
1 3-inch piece fresh ginger, peeled and grated
3 scallions, trimmed and julienned
1 teaspoon curry powder
1/2 teaspoon ground cumin
1 small fresh red Thai chile pepper, seed and ribs removed, andsliced crosswise
1 cup shiitake mushrooms, stems removed and sliced
1 tablespoon Thai fish sauce
Coarse salt
1/2 cup thinly sliced carrots
1 cup fresh cilantro leaves, plus more for garnish
1/2 cup bean sprouts
1/2 lime, juiced
Lime wedges for garnish
Mint leaves, for garnish
2 cooked boneless skinless chicken breast halves, shredded
Method:
- In a medium saucepan, bring chicken stock to a boil.
- Add thelime leaves, lemongrass, ginger, scallions, curry powder, cumin,chiles, chicken, mushrooms, and fish sauce.
- Reduce heat to medium-lowand simmer for 10 minutes.
- Stir in carrots, cilantro, and beansprouts. Simmer for 5 minutes more.
- Remove lime leaves, and discard. Season with salt and limejuice.
- Ladle soup into shallow soup bowls.
- Garnish with cilantro,mint, and lime wedges; serve immediately
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