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My Thai Chicken Soup

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Ingredients

Adjust Servings:
5 cups chicken stock
3 pieces peeled fresh ginger, half-inch each
2 garlic cloves, minced
1 teaspoon ground coriander
2 limes, juice and zest of
2 lemons, juice and zest of
1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
8 ounces portabella mushrooms, cut in half (or quarters if very large)
4 tablespoons thai fish sauce (or to taste)
8 ounces cherry tomatoes, halved
4 - 6 birds eye chiles, chopped roughly (the little red ones)
1 (10 ounce) bag cleaned baby spinach
3/4 cup fresh basil, shredded
lime wedges or lemon wedge

Nutritional information

209.9
Calories
35 g
Calories From Fat
3.9 g
Total Fat
1 g
Saturated Fat
49.9 mg
Cholesterol
1306.8 mg
Sodium
18.4 g
Carbs
3 g
Dietary Fiber
7.7 g
Sugars
26.7 g
Protein
489g
Serving Size

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My Thai Chicken Soup

Features:
    Cuisine:

    Maybe it's because it was so cold outside, but this soup was wonderful! used my homemade stock and went a little easy on the lime. The fish sauce and the lime give the soup a little tang and freshness. Like Susie, I think a little lemongrass might be a great addition.

    • 50 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    ‘my Thai’ Chicken Soup, The ingredients for RSC #6 seemed to lend themselves to thai cooking, and the recent coldspell screamed SOUP out at me this is the result Delicious – and a healthful dinner is on the table in half an hour! Some reviewers have said that lemongrass would be nice and it probably would! Can’t get it here in Greece so I just made do with what is available , Maybe it’s because it was so cold outside, but this soup was wonderful! used my homemade stock and went a little easy on the lime The fish sauce and the lime give the soup a little tang and freshness Like Susie, I think a little lemongrass might be a great addition


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    Steps

    1
    Done

    Place the Stock in a Saucepan; Add the Ginger, Garlic, Coriander, Lime Zest and Juice and Bring to a Boil Over Medium Heat.

    2
    Done

    Add the Diced Chicken, Mushrooms and Fish Sauce; Simmer Slowly, Uncovered, For 10 Minutes; Check and Adjust Seasoning.

    3
    Done

    Add the Tomatoes and Chiles and Cook For 5 More Minutes.

    4
    Done

    Stir in the Baby Spinach and Cook 1 Minute Longer; Discard Ginger.

    5
    Done

    Serve, Topped With Shredded Basil; Garnish With Fresh Lime Wedges in Case You Want to Squeeze Some Into Your Soup.

    6
    Done

    Enjoy!

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    Levi Wilson

    Coffee aficionado brewing up the perfect cup of java with care and precision.

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