THAI CHICKEN SOUP
This soup is full of Thai and Indian flavors, and anyone who have tried it loved it! You can use some rice in it if you wish, to get more "thickness" to it. Make sure that you handle the chicken with care, wash the knife and cutting board thoroughly to avoid possible spreading of Salmonella to your other kitchen ingredients (if they are going to be eaten raw).
4 servings:
1 l/1 quart of chicken stock
1 tbsp garam masala or curry or coriander
2 stalks of lemon grass, chopped into fine circles
1 chili pepper, chopped
1 tbsp ginger, peeled and finely chopped
juice of 1 lime
200 mL/6.6 fl oz coconut milk
2 tbsp fish sauce (the one made of anchovy)
1 tbsp sugar
2 chicken fillets, sliced into smaller pieces
salt and freshly ground black pepper for seasoning
some basil leaves or coriander leaves for garnish
The soup making is really simple. Heat up the stock, throw in all ingredients except chicken, let them cook for 5 minutes, then add the chicken and cook for about 12 more minutes or just until the chicken is ready (it may actually take 6 minutes! all depends on the size of your slices and the heat). When cooked, season with salt and pepper if needed, pour the soup into bowls, garnish with fresh herbs, and serve.