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Thai Chicken Soup




Source of Recipe


Marcie Dingerson


Recipe Introduction


Origins Unknown


List of Ingredients




4 cups Imagine Organic Chicken Stock
2 Kaffir leaves left whole
3 inch piece of lemon grass stem, minced
3 inch piece fresh, grated ginger
1 cup fresh cilantro leaves
1/2 cup medium shaved carrots
1 bunch shredded green onion
1 tablespoon medium curry powder
1/2 teaspoon cumin powder
2 small fresh red Thai chilis, slivered
2 cups Raised Right Diced Cooked Chicken; 1/2 white meat, 1/2 dark meat
1 cup cleaned, sliced and stemmed shiitake mushrooms
Salt to taste

Recipe



Bring chicken stock to a boil in a medium soup pot with a lid.

Add all the ingredients, holding back the carrots and cilantro leaves.

Lower heat to a simmer.

Cook for 10 minutes.

Add the carrots and cilantro; simmer 5 more minutes.

Remove Kaffir leaves before serving.

Ladle soup into shallow soup bowls and serve immediately.