Thai Chicken And Lemongrass Soup Recipe
Ingredients
| 1 tablespoon vegetable oil, preferably peanut oil | ||
| 1/2 pound thinly sliced skinless,boneless chicken breast,cut into 1/2-inch strips | ||
| Garlic | 1 Clove (5gm), minced | |
| Carrot | 1 , thinly sliced | |
| 1/4 cup finely chopped lemongrass stalks or 1 tablespoon grated lemon zest | ||
| Minced ginger | 2 Tablespoon | |
| Jalapeno pepper | 2 Teaspoon, canned | |
| Chicken broth | 8 Cup (16 tbs) | |
| Unsweetened coconut milk | 1 Can (10oz) | |
| Shiitake | 2 Ounce, thinly sliced | |
| 2 stalks of bokchoy with leaves,thinly sliced on the diagonal (about 2 cups) | ||
| 1/4 pound soba noodles or capellini | ||
| Scallions | 1/2 Cup (16 tbs), thinly sliced | |
| Lime juice | 2 Tablespoon | |
Directions
1. In a large saucepan, heat oil over high heat. Add chicken and cook, stirring, 2 minutes. Add garlic and cook 30 seconds. Add carrot, lemongrass, ginger, jalapeno, broth, and coconut milk. Bring to a boil. Add mushrooms, bok choy, and noodles. Cook until pasta is tender, about 4 minutes. Stir in scallions and lime juice and serve at once.
Chef
