Saturday, March 3, 2007

Chicken and Ginger Soup

I saw this recipe on the cover of a magazine in a grocery store check out line. I memorized it and picked up all the ingredients. The only thing I didn't memorize was the name of the magazine. Ooops. Anyway, the husband loves ginger, so this slightly adapted version was an instant favorite.

4 cups water
4 teaspoons Better Than Bouillon (chicken flavor)
1 Tablespoon Thai fish sauce
4 scallions
1 cup cooked chicken
1 cup aromatic Jasmine rice
1-2 six inch pieces of ginger root
Cracked black pepper to taste
Cilantro to taste

In a large pot, mix the water with the Better Than Bouillon and simmer to dissolve. Add the fish sauce. Cut the ginger into thin six inch long sticks and add to pot. Slice scallions from the bottom half way up, leaving four inch tops for garnishing. Add cut scallion. Turn pepper mill over the soup a few times and let simmer to mix flavors. Meanwhile, cook chicken and rice separately. Add to pot when done. Garnish with scallion tops and Cilantro.



Johane said...

Hi! I love this blog - being a chef, I love to read recipes and how people enjoy them... :)

When my family is ill, I make a very similar soup, and I add a hot pepper. We can't taste anything in the soup otherwise, and the hot pepper helps to clear the sinuses! I've been doing this for years and the kids even ask for it when we aren't sick.

Depending on how much heat your family likes, for a mild shot you can simply cut a hot pepper in half and then remove it from the soup before serving or for a good blast, chop the whole thing finely and leave it in the soup.

Keep up the good work. :D


Suzanne Temple said...

Thanks johane, That sound like something my husband would appreciate.

lindafay said...

We used to make a similiar soup when we lived in the US but we added lemon leaves and lime grass and coconut milk. Thai cuisine is our absolute favorite food, but alas, we can't find the ingredients over here!

I've added your lovely blog to my delicious links.