|3||Chinese mushrooms, optional|
|4 cups||Chicken stock, or less|
|1 tablespoon||Sliced pickled ginger|
|1½ tablespoon||Rice vinegar|
|2 teaspoons||Soft brown sugar|
|5 ounces||Skinless boneless chicken breast (one fillet, trimmed), very finely sliced|
|2||Stalks lemongrass, halved lengthwise|
|1||Red Thai chile|
|Freshly ground black pepper|
|Fresh cilantro leaves, to garnish|
If using the Chinese mushrooms, place them in a small bowl, cover with boiling water and soak 30 minutes.
Place the stock, garlic, ginger, rice vinegar, and brown sugar in a pan and heat, stirring constantly,until gently simmering. Add the chicken, scallion, lemongrass. red chile, and Chinese mushrooms. Continue to simmer for 15 to 20 minutes to cook the chicken and blend the flavors. Taste and adjust the seasoning. Remove the lemongrass, then serve the soup, garnished with fresh cilantro leaves.
Give brave person the chile.
Pat's note: Remove the chile. Cut 4 strips of raw, red bell pepper for garnish and a coolant. Serve with cucumber spears.
See Basic Flavorings: Chiles (1996) Clare Gordon-Smith (ed). Prepared by McRecipe List by patHanneman 06 Jun 97 Desc: Thai, Korean, and other Asian chiles may be green and/or red and blazing hot, with a clear fiery taste. Short and skinny. May be used in Kung Pao sauce. This clear soup calls for one small fresh red Thai chile.
Good quality, flavorful, competitive chicken stock is essential.
Recipe by: Basic Flavorings: Chiles Posted to MC-Recipe Digest V1 #636 by PATh <phannema@...> on Jun 06, 1997
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