| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Thai |
Appetizer, Esh chile |
4 |
Servings |
INGREDIENTS
| 3 |
|
Chinese mushrooms, optional |
| 4 |
c |
Chicken stock, or less |
| 2 |
|
Garlic cloves |
| 1 |
tb |
Sliced pickled ginger |
| 1 1/2 |
tb |
Rice vinegar |
| 2 |
ts |
Soft brown sugar |
| 5 |
oz |
Skinless boneless chicken breast (one fillet, trimmed), very finely sliced |
| 4 |
|
Scallions, sliced |
| 2 |
|
Stalks lemongrass, halved lengthwise |
| 1 |
|
Red Thai chile |
|
|
Salt |
|
|
Freshly ground black pepper |
|
|
Fresh cilantro leaves, to garnish |
INSTRUCTIONS
If using the Chinese mushrooms, place them in a small bowl, cover with
boiling water and soak 30 minutes.
Place the stock, garlic, ginger, rice vinegar, and brown sugar in a pan and
heat, stirring constantly,until gently simmering. Add the chicken,
scallion, lemongrass. red chile, and Chinese mushrooms. Continue to simmer
for 15 to 20 minutes to cook the chicken and blend the flavors. Taste and
adjust the seasoning. Remove the lemongrass, then serve the soup, garnished
with fresh cilantro leaves.
Give brave person the chile.
Pat's note: Remove the chile. Cut 4 strips of raw, red bell pepper for
garnish and a coolant. Serve with cucumber spears.
See Basic Flavorings: Chiles (1996) Clare Gordon-Smith (ed). Prepared by
McRecipe List by patHanneman 06 Jun 97
Desc: Thai, Korean, and other Asian chiles may be green and/or red and
blazing hot, with a clear fiery taste. Short and skinny. May be used in
Kung Pao sauce. This clear soup calls for one small fresh red Thai chile.
Good quality, flavorful, competitive chicken stock is essential.
Recipe by: Basic Flavorings: Chiles Posted to MC-Recipe Digest V1 #636 by
PATh <phannema@wizard.ucr.edu> on Jun 06, 1997
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