Thai Chicken Soup
Thai Chicken Soup
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| Yield |
| 4servings |
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Thai Chicken Soup
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Ingredients
- 2tablespoons vegetable oil
- 1/4cup scallionswhites and pale-greens thinly sliced, dark greens sliced 1-inch thick
- 4each garlic clovesfinely choppped
- 11-inch piece gingerpeeled, finely chopped
- 1large carrotpeeled, shredded (use cheese grater)
- 1each jalapeñowith seeds, thinly sliced (or seeded if you prefer less heat)
- 1cup shiitake mushroomsstemmed, quartered
- 1pound chicken breastsskinless, boneless chicken breasts or thighs
- 1quart chicken stockuse already made chx stock on cart
- 2teaspoons chicken base
- 14fl. ounces coconut milk
- 1tablespoon fish sauceor more, such as nam pla or nuoc nam
- as needed kosher salt
- 1teaspoon lime zestdivided
- Fresh tender herbssuch as cilantro or basil
- ws Lime wedgesfor serving
Yield:
Instructions
- Heat oil in a large heavy pot over medium-high heat. Cook scallions, garlic, and ginger, stirring frequently, until softened, about 4 minutes. Add carrot, jalapeño, and mushrooms and cook until softened, about 3 minutes. Season with salt and pepper. Add chicken, stock, base, coconut milk. Bring to a boil, reduce heat, and cook until chicken is cooked through, 15–20 minutes. Transfer chicken to a plate and let cool slightly.
- Add fish sauce to soup and season with salt and more fish sauce, if desired. Shred chicken into large chunks and return to. Stir in lime zest. Top with fresh herbs and serve with lime wedges alongside.