Lemon Chicken Soup
photo by Leggy Peggy
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 cups water
- 1 stick lemongrass, smashed and cut into 1-inch pieces
- 1 inch fresh galangal root, sliced in thin rounds (may sub. ginger root)
- 5 fresh lime leaves (may sub. 2 T. lime juice)
- 4 tablespoons fish sauce
- 1 1⁄2 teaspoons chili paste
- 8 ounces fresh tomatoes, cut in 3/4-inch dice
- 2 ounces button mushrooms, quartered
- 8 ounces chicken breast halves, sliced in 1/4-inch strips
- 4 tablespoons lime juice
- 2 fresh hot chili peppers
- fresh cilantro leaves
directions
- Boil 4 cups water in a soup pot. Add lemon grass, galangal, and lime leaves and cook 1 minutes. Add fish sauce and chili paste, cook 1 minute, and reduce heat to medium. Add tomatoes and mushrooms, cook 3 minutes, until broth bubbles again.
- Turn heat to maximum and add chicken strips. Stir to separate, and cook 5 minutes until chicken is done.
- Add 4 T. lime juice (this is in addition to the lime juice previously added, if you were substituting for the lime leaves). Stir.
- Crush chiles and cut in half. Add to soup and stir.
- Remove from heat, transfer to soup tureen and sprinkle with cilantro leaves. Serve immediately.
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Reviews
-
Australia has an abundance of fresh Asian ingredients, so I was able to make this delicious soup as written (even had fresh galangal). This dish has a wonderful blend of flavours, and a great balance of heat and sour. Used fresh kaffir lime leaves, and sambal oelek for the chili paste. Sliced the mushrooms because I missed the advice to quarter them. One comment -- I find it easier to follow the instructions when the order of the ingredient list matches the order in which the ingredients are used. Thanks for a great soup. Yummo!
RECIPE SUBMITTED BY
dianegrapegrower
United States