Usuba
Thai Spicy Chicken Soup
Aromatic chicken soup with lemongrass and spicy spices. A combination of pungent flavors, fresh herbs, and tender meat create a classic Thai dish.
- Total
- 30 min
- Standard serving
- 475.7 g
Ingredients
Total 15- Lime
10.5 g≈ 1/4 pcs - Chicken broth
250 ml≈ 1 cup - Shallot
18.75 g≈ 3.5 clove - Curry
1.125 g≈ 1/4 tsp - Lemongrass
12.5 g≈ 4 tbsp - Ground cumin (zira)
0.553 g - Chili pepper
2.5 g≈ 1/4 pcs - Dried shiitake mushrooms
25 g≈ 8 pcs - Fish Sauce
1.25 ml≈ 1/4 tsp - Salt
to taste - Carrot
13 g - Cilantro
17.5 g≈ 1 cup - Bean sprouts
19.5 g≈ 2 tbsp - Mint
2.5 g≈ 2.5 tsp - Chicken Breast
100 g≈ 3.5 slice
Instructions
- 1
Step 1
Prepare the ingredients. Cut the lemongrass into thin strips. Peel the ginger and grate it on a fine grater. Slice the shallots and simmer gently over low heat. Dice the chili peppers, removing the seeds and stems first. Clean the shiitake mushrooms, trim the roots, and slice them. Cut the cooked chicken breast into strips.
- 2
Step 2
In a medium-sized pot, bring the broth to a boil. Add lime wedges, lemongrass, ginger, onion, curry, cumin, chili, chicken, mushrooms and fish sauce.
Reduce heat to medium and cook for 10 minutes. Then add diced carrots, cilantro, and bean sprouts. Cook for another 5 minutes.
- 3
Step 3
Remove the lime wedges from the soup. Season to taste and add fresh lime juice.
Pour the soup into large bowls. Garnish with cilantro, fresh mint, and lime slices. Serve hot.
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