Name: Spicy Thai Lime-Ginger Soup
Yield: 6
Ingredients: 1 whole chicken (3 to 3 1/2 pounds) -; 1 piece fresh ginger -; 1 onion -; 3 carrots -; 3 stalk celery -; 1 stalk lemongrass -; 4 kaffir lime leaves (fresh or frozen; see Tips & Techniques) -; 1 serrano or bird chili -; 2 limes -; 1 bunch cilantro stems (leaves reserved, for garnish) -; 2 tbsp. salt -; Reserved cilantro leaves (about 1 cup) -; 1/2 c. finely diced red onion -; 2 small Chilies -; 2 limes -; 1 c. bean sprouts -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Spicy Thai Lime-Ginger Soup

1. 1 whole chicken (3 to 3 1/2 pounds) -

2. 1 piece fresh ginger -

3. 1 onion -

4. 3 carrots -

5. 3 stalk celery -

6. 1 stalk lemongrass -

7. 4 kaffir lime leaves (fresh or frozen; see Tips & Techniques) -

8. 1 serrano or bird chili -

9. 2 limes -

10. 1 bunch cilantro stems (leaves reserved, for garnish) -

11. 2 tbsp. salt -

12. Reserved cilantro leaves (about 1 cup) -

13. 1/2 c. finely diced red onion -

14. 2 small Chilies -

15. 2 limes -

16. 1 c. bean sprouts -

How to cook deliciously - Spicy Thai Lime-Ginger Soup

1. Stage

Place chicken in a large pot; cover with water. Bring to a boil over medium-high heat; reduce to a simmer. Add ginger and cook about 1 hour. Add remaining ingredients except salt; cook 3 more hours.

2. Stage

Remove broth from heat; let cool slightly. Set a fine-meshed strainer over a large bowl; pour broth through strainer and discard all solids except the chicken. When chicken is cool enough to handle, remove skin. Using a fork, shred meat (watch out for stray bones). Season to taste with salt and arrange on a platter along with garnishes.

3. Stage

Reheat broth; season to taste with salt (this may take more than 2 tablespoons). To serve, instruct guests to place chicken and a little bit of each garnish in the bottom of their bowls; ladle hot broth on top.