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Pagoda Chicken Soup

Microwaverina's picture
Ingredients
  Chicken stock 2 Cup (32 tbs)
  Thin ginger slices 6
  Garlic 3 Clove (15 gm), minced
  Bay leaf 1
  Jalapeno pepper 1⁄2 Small, minced (Minced Wear Plastic Gloves When Handling)
  Chicken breast boneless skinless 4 Ounce, cut into 1/2" cubes
  Thinly sliced scallions 2 Tablespoon
  Lemon juice 2 Teaspoon
  Cooked spaghetti 1⁄2 Cup (8 tbs), cut up
  Minced fresh coriander/Parsley 1 Tablespoon
  Soy sauce 2 Teaspoon
Directions

In a 2-quart casserole, combine the stock, ginger, garlic, bay leaf, and jalapenos.
Microwave on high for 8 minutes.
Add the chicken, scallions, and lemon juice.
Microwave on high for 2 to 4 minutes, or until the chicken is no longer pink.
Stir in the spaghetti, coriander or parsley, and soy sauce.
Microwave on high for 1 minute, or until heated through.
Remove and discard the bay leaf and ginger slices.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Burmese
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Chicken

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