Thai Chicken Soup
4 servings
30 minutes
Spicy and aromatic first course
1
Thinly slice the lemongrass. Peel and grate the ginger root. Chop the shallot onion and sauté it on low heat. Dice the chili pepper into small cubes, removing the seeds and stem first. Clean the shiitake mushrooms (cut off the roots) and slice them. Cut the pre-cooked chicken breasts into strips.
- Lemon grass: 50 g
- Chili pepper: 1 piece
- Shallots: 3 pieces
- Shiitake mushrooms: 100 g
- Chicken breast: 2 pieces
2
In a medium-sized pot, bring the broth to a boil. Add 2 lime wedges, lemongrass, ginger, onion, curry, cumin, chili, chicken, mushrooms, and fish sauce. Reduce heat to medium and simmer for 10 minutes. Add diced carrots, cilantro, and bean sprouts. Cook for another 5 minutes.
- Chicken broth: 4 glasss
- Lime: 1 piece
- Lemon grass: 50 g
- Shallots: 3 pieces
- Curry: 1 teaspoon
- Ground cumin (zira): 0.5 teaspoon
- Chili pepper: 1 piece
- Chicken breast: 2 pieces
- Shiitake mushrooms: 100 g
- Fish sauce: 1 teaspoon
- Carrot: 0.5 piece
- Coriander: 70 g
- Bean sprouts: 0.5 glass
3
Remove the lime; salt and drizzle with lime juice. Pour the soup into large bowls. Garnish with cilantro, mint, and lime slices. Serve immediately.
- Lime: 1 piece
- Salt: to taste
- Coriander: 70 g
- Fresh mint: 10 g