SERVES 8
This Thai take on chicken soup is so refreshing that you can even enjoy it on a summer day! The homemade broth is a powerhouse full of easily digested nutrients, such as calcium and magnesium. It is also rich in collagen, gelatin and amino acids.
INGREDIENTS
1 stalk lemongrass, trimmed, peeled and chopped
8 cups/1.9 L Chicken Broth
1 large shallot, chopped (about
1 cup/236 ml)
3 cloves garlic, chopped
1 tsp/5 g sea salt
3 kaffir lime leaves
1 2 inch/5 cm piece of fresh ginger, peeled and chopped
3 tbsp/45 ml fish sauce
1 ½ lbs/680 g boneless, skinless chicken thighs, thinly sliced about 2 inch/5 cm long and ½ inch/1 cm wide
2 Thai peppers, chopped
1 red bell pepper, sliced
2 cups/360 g zucchini (2 medium or 1 large), chopped in circles, then halved
1 cup/65 g shitake mushroom, sliced, stems removed if tough
½ cup/15 g fresh basil, julienned
2 tbsp/30 ml fresh lime juice
COOKING INSTRUCTIONS
Cut the top off the lemongrass, remove the tough outer layers and cut into 4 pieces. Heat chicken broth, lemongrass, shallot, garlic, salt, kaffir lime leaves, ginger and 2 tbsp/30 ml fish sauce in a heavy stockpot over medium-low heat. Bring to a light simmer, cover and cook for 30 minutes. Strain broth through a mesh sieve, discard solids and return broth back to the stockpot. Add the chicken, Thai peppers, bell pepper and zucchini. Simmer for 15 minutes. Add the shitake mushrooms and simmer for another 10 minutes. Turn off the heat. Add the basil, lime juice and additional tablespoon of fish sauce. Adjust seasoning to taste.
