Thai Ginger Chicken Soup
|Garlic||2 Clove (10 gm), crushed|
|Ginger root||1 Tablespoon, grated|
|Lemon grass||2 Teaspoon, ground|
|Coriander||1 Tablespoon, ground|
|Cayenne pepper||1⁄8 Teaspoon|
|Chicken||1 , cooked, deboned|
|Canned unsweetened coconut milk||14 Ounce|
|Key lime juice||2 Teaspoon (Nellie & Joe'S)|
|Chicken stock||2 Cup (32 tbs)|
|Sweet n low||2 3⁄4 Ounce (1 Packet)|
|Cilantro||1⁄4 Cup (4 tbs), chopped (Fresh)|
1. De-bone roasted chicken and cut meat into small bite sized pieces.
2. Chicken Stock: Place chicken bones & skin in 3 cups of water, add 2 tsp of salt. Boil until reduced to approximately 2 cups. This will take about 20 to 30 minutes. Make stock while preparing other ingredients. Alternatively, you can use 2 cups of canned chicken stock.
3. In soup pan, melt ghee on medium heat. Add & saute garlic, lemon grass, coriander and cayenne for one minute. Add ginger and saute 1 minute (careful not to burn). Add lime juice & saute 1 minute. (This step is important to do in the order listed).
4. Add coconut milk, and chicken and bring to a slow boil. Add chicken stock, cilantro and Sweet-n-Low, simmer for at least 10 minutes.