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 -

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.