Ingredients:
3 dried Chinese mushrooms (optional)
3 3/4 cups chicken broth
2 garlic cloves, minced
1 tablespoon ginger, pickled and slices
1 1/2 tablespoons rice vinegar
2 teaspoons soft brown sugar
1 chicken breast, very finely sliced
4 scallions, sliced
2 stalks lemongrass, halved lengthwise
1 red Thai chile
salt & freshly ground black pepper, to taste
fresh cilantro leaves, to garnish
Directions:
If using the Chinese mushrooms, place them in a small bowl, cover with boiling water and soak for 30 minutes.
Place the broth, garlic, ginger, rice vinegar, and brown sugar in a pan and heat, stirring constantly, until gently simmering.
Add the chicken, scallions, lemongrass, red chile, and Chinese mushrooms, if using, and continue to simmer for 15 to 20 minutes until chicken is cooked through.
Taste and adjust the seasoning, remove the lemongrass, then serve the soup, garnished with fresh cilantro leaves.
3 dried Chinese mushrooms (optional)
3 3/4 cups chicken broth
2 garlic cloves, minced
1 tablespoon ginger, pickled and slices
1 1/2 tablespoons rice vinegar
2 teaspoons soft brown sugar
1 chicken breast, very finely sliced
4 scallions, sliced
2 stalks lemongrass, halved lengthwise
1 red Thai chile
salt & freshly ground black pepper, to taste
fresh cilantro leaves, to garnish
Directions:
If using the Chinese mushrooms, place them in a small bowl, cover with boiling water and soak for 30 minutes.
Place the broth, garlic, ginger, rice vinegar, and brown sugar in a pan and heat, stirring constantly, until gently simmering.
Add the chicken, scallions, lemongrass, red chile, and Chinese mushrooms, if using, and continue to simmer for 15 to 20 minutes until chicken is cooked through.
Taste and adjust the seasoning, remove the lemongrass, then serve the soup, garnished with fresh cilantro leaves.
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