SPICY CHICKEN SOUP

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Spicy Chicken Soup image

Categories     Soup/Stew     Chicken     Mint     Winter     Shallot     Cilantro     Gourmet

Yield Makes 8 servings (as part of larger meal; makes about 6 1/2 cups)

Number Of Ingredients 9

6 cups Thai chicken stock
2 to 3 teaspoons northern Thai chile powder
4 small shallots, thinly sliced (1/4 cup)
3/4 lb skinless boneless chicken breast, cut into 1 1/2- by 1/4-inch strips
1 to 2 tablespoons nam pla (Asian fish sauce; preferably Thai)
2 tablespoons soy sauce
1/2 cup coarsely chopped fresh mint
2 scallions, thinly sliced
1 cup loosely packed fresh cilantro leaves

Steps:

  • Bring stock to a simmer in a 3- to 4-quart saucepan, then stir in chile powder (to taste) and shallots and simmer, uncovered, 2 minutes. Add chicken and simmer until just cooked through, about 2 minutes. Stir in fish sauce (to taste) and soy sauce and simmer 1 minute. Remove from heat and stir in mint.
  • Serve soup warm, topped with scallions and cilantro.

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