Thai Ginger Chicken Soup Recipe
Ingredients
| Garlic | 2 Clove (5gm), crushed | |
| Ginger root | 1 Tablespoon, grated | |
| Lemon grass | 2 Teaspoon | |
| Coriander | 1 Tablespoon | |
| Cayenne pepper | 1/8 Teaspoon | |
| 1 Tbsp ghee or butter | ||
| Cooked chicken | 1 , deboned | |
| Coconut milk | 14 Ounce, canned | |
| 2 tsp Nellie & Joe's Key Lime Juice | ||
| Chicken stock | 2 Cup (16 tbs) | |
| package | 1 | |
| Cilantro | 1/4 Cup (16 tbs), chopped | |
Directions
1. De-bone roasted chicken and cut meat into small bite sized pieces.
2. Chicken Stock: Place chicken bones & skin in 3 cups of water, add 2 tsp of salt. Boil until reduced to approximately 2 cups. This will take about 20 to 30 minutes. Make stock while preparing other ingredients. Alternatively, you can use 2 cups of canned chicken stock.
3. In soup pan, melt ghee on medium heat. Add & saute garlic, lemon grass, coriander and cayenne for one minute. Add ginger and saute 1 minute (careful not to burn). Add lime juice & saute 1 minute. (This step is important to do in the order listed).
4. Add coconut milk, and chicken and bring to a slow boil. Add chicken stock, cilantro and Sweet-n-Low, simmer for at least 10 minutes.
2. Chicken Stock: Place chicken bones & skin in 3 cups of water, add 2 tsp of salt. Boil until reduced to approximately 2 cups. This will take about 20 to 30 minutes. Make stock while preparing other ingredients. Alternatively, you can use 2 cups of canned chicken stock.
3. In soup pan, melt ghee on medium heat. Add & saute garlic, lemon grass, coriander and cayenne for one minute. Add ginger and saute 1 minute (careful not to burn). Add lime juice & saute 1 minute. (This step is important to do in the order listed).
4. Add coconut milk, and chicken and bring to a slow boil. Add chicken stock, cilantro and Sweet-n-Low, simmer for at least 10 minutes.
Chef
