Mama Mangia
Super Moderator
Thai Chicken Soup
Ingredients
Serves 6
4 cups Imagine Organic Chicken Stock
2 Kaffir leaves left whole
3 inch piece of lemon grass stem, minced
3 inch piece fresh, grated ginger
1 cup fresh cilantro leaves
1/2 cup medium shaved carrots
1 bunch shredded green onion
1 tablespoon medium curry powder
1/2 teaspoon cumin powder
2 small fresh red Thai chilis, slivered
2 cups Raised Right Diced Cooked Chicken; 1/2 white meat, 1/2 dark meat
1 cup cleaned, sliced and stemmed shiitake mushrooms
Salt to taste
Directions
Bring chicken stock to a boil in a medium soup pot with a lid. Add all the ingredients, holding back the carrots and cilantro leaves. Lower heat to a simmer. Cook for 10 minutes. Add the carrots and cilantro; simmer 5 more minutes. Remove Kaffir leaves before serving. Ladle soup into shallow soup bowls and serve immediately.
Ingredients
Serves 6
4 cups Imagine Organic Chicken Stock
2 Kaffir leaves left whole
3 inch piece of lemon grass stem, minced
3 inch piece fresh, grated ginger
1 cup fresh cilantro leaves
1/2 cup medium shaved carrots
1 bunch shredded green onion
1 tablespoon medium curry powder
1/2 teaspoon cumin powder
2 small fresh red Thai chilis, slivered
2 cups Raised Right Diced Cooked Chicken; 1/2 white meat, 1/2 dark meat
1 cup cleaned, sliced and stemmed shiitake mushrooms
Salt to taste
Directions
Bring chicken stock to a boil in a medium soup pot with a lid. Add all the ingredients, holding back the carrots and cilantro leaves. Lower heat to a simmer. Cook for 10 minutes. Add the carrots and cilantro; simmer 5 more minutes. Remove Kaffir leaves before serving. Ladle soup into shallow soup bowls and serve immediately.