Thai Chicken Mushroom soup

 

Ingredients (4 portions):

4 cups chicken stock

2 pieces of chicken breast

3 scallions (fresh onions)

3 stocks lemongrass

2 tbsp grated ginger

2 tbsp soy sauce

¼ tbsp cayenne pepper

1 cup shitake/oyster mushrooms

1 can coconut milk

1 tbsp sugar

1 tbsp fresh grated lime zest

½ cup lime juice

2 tbsp chopped coriander fresh or 1 tbsp coriander (dust)

Olive oil

Procedure:

Cut the chicken breast into thin slices.

Cut the scallions into rings.

Image

Image

Grate the ginger, after you have completely clear its skin.

Image

Pour the chicken stock, chicken, the scallions, the lemongrass, ginger, soy sauce and cayenne on a soup pot and bring them to boil for 30 minutes.

* Alternatively, fry the scallions with the chicken and the ginger on olive oil and then put the soy sauce, cayenne. Pour the stock and put the lemongrass. That way the chicken will be more flavored.

Add the mushrooms, thinly cut like the chicken breast.

Image

Pour the coconut milk, the sugar and the lime zest.

Let it cook slowly about 15 minutes.

Image

Put the lime juice and the coriander.

Image

Remove the lemongrass.

Serve with steamed rice. 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s