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Thai Chicken And Lemongrass Soup

Ingredients
  Vegetable oil 1 Tablespoon (Preferably Peanut Oil)
  Boneless skinless chicken breasts 1⁄2 Pound, thinly sliced, cut into 1/2-inch strips
  Garlic 1 Clove (5 gm), minced
  Carrot 1 , thinly sliced
  Finely chopped lemongrass stalks/1 tablespoon grated lemon zest 1⁄4 Cup (4 tbs)
  Minced ginger 2 Tablespoon
  Minced jalapeno pepper 2 Teaspoon (Fresh Or Canned)
  Chicken broth 8 Cup (128 tbs)
  Canned unsweetened coconut milk 14 Ounce
  Shiitake mushrooms/1 cup drained canned straw mushrooms 2 Ounce, stemmed and thinly sliced (Fresh, 1 Cup)
  Bok choy 2 , thinly sliced
  Soba noodles/Capellini 1⁄4 Pound
  Thinly sliced green onions 1⁄2 Cup (8 tbs) (Scallions)
  Lime juice 2 Tablespoon
Directions

1. In a large saucepan, heat oil over high heat. Add chicken and cook, stirring, 2 minutes. Add garlic and cook 30 seconds. Add carrot, lemongrass, ginger, jalapeno, broth, and coconut milk. Bring to a boil. Add mushrooms, bok choy, and noodles. Cook until pasta is tender, about 4 minutes. Stir in scallions and lime juice and serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Appetizer
Ingredient: 
Chicken
Servings: 
6

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