David's Recipe for Thai Chicken Soup

I prefer lemon zest to lemongrass.

Soup, Thai

  • 20 medium-sized portobello mushrooms (2 packages where I live), sliced thick
  • 2 large chicken breasts (1 package where I live), trimmed and sliced into slices 1/4 in thick
  • 4 quarts boiling chicken stock
  • juice of 1 small lemon
  • zest of 1 small lemon, julienned
  • 1 coffee spoon fresh ginger, minced
  • chili pepper to taste
  • 4 scallions sliced on a diagonal (garnish, optional)
  • coriander leaves (garnish, optional)
  1. Mix the zest, lemon juice, chilis, and ginger into the chicken stock. Reduce to a simmer and simmer for 10 minutes.
  2. Mix in the chicken breast slices. Simmer for 5 minutes.
  3. Mix in the mushroom slices. Simmer for 10 minutes.
  4. Serve with soy sauce. You can garnish with scallion slices or fresh coriander if you like.




 
  
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