Chicken soup fresh ginger lemon (Print Version)
# Ingredients:
01 -
600 grams of chicken breast (about two large pieces).
02 -
1 liter of chicken stock or vegetable broth.
03 -
3 garlic cloves.
04 -
1 big shallot.
05 -
A 3 cm chunk of fresh ginger.
06 -
1 lemon (or 2 limes).
07 -
3 spring onions or green onions.
08 -
Soy sauce.
09 -
2 tablespoons of a Picard Thai spice mix (optional).
10 -
1 bird's eye chili.
11 -
Extra virgin olive oil.
12 -
Pinch of salt.
13 -
4 sprigs of fresh cilantro.
# Instructions:
01 -
Set your oven to 200°C to preheat. Lay the chicken breasts on a baking sheet with parchment and brush them with soy sauce. Cook for 15 minutes and then slice them into strips.
02 -
In a pot, heat 4 tablespoons of oil and sauté the chopped shallot and diced garlic. Grate in the ginger, stir in the Thai spice blend (if using), pour in the broth, and let it come to a boil. Add a pinch of salt to taste.
03 -
Toss in the cooked chicken strips and keep it at a gentle simmer for 5 minutes. Turn off the heat and squeeze in the lemon or lime juice.
04 -
Serve the soup topped with thinly sliced green onions and fresh cilantro.
# Notes:
01 -
Fragrant and light soup.
02 -
Add the lemon at the very end of cooking.