Pagoda Chicken Soup Recipe
Summary
Ingredients
| Chicken stock | 2 Cup (16 tbs) | |
| 6 thin slices fresh ginger | ||
| Garlic | 3 Clove (5gm), minced | |
| Bay Leaf | 1 | |
| Jalapeno pepper | 1/2 Small, minced | |
| 4 ounces boneless, skinless chicken breast, cut into 1/2" cubes | ||
| Scallions | 2 Tablespoon, thinly sliced | |
| Lemon juice | 2 Teaspoon | |
| 1/2 cup cooked spaghetti, cut up | ||
| 1 tablespoon minced fresh coriander or parsley | ||
| Soy sauce | 2 Teaspoon | |
Directions
In a 2-quart casserole, combine the stock, ginger, garlic, bay leaf, and jalapenos.
Microwave on high for 8 minutes.
Add the chicken, scallions, and lemon juice.
Microwave on high for 2 to 4 minutes, or until the chicken is no longer pink.
Stir in the spaghetti, coriander or parsley, and soy sauce.
Microwave on high for 1 minute, or until heated through.
Remove and discard the bay leaf and ginger slices.
Microwave on high for 8 minutes.
Add the chicken, scallions, and lemon juice.
Microwave on high for 2 to 4 minutes, or until the chicken is no longer pink.
Stir in the spaghetti, coriander or parsley, and soy sauce.
Microwave on high for 1 minute, or until heated through.
Remove and discard the bay leaf and ginger slices.
Chef
