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    Rice & Ginger Soup


    Source of Recipe


    Edy

    List of Ingredients




    * 6 garlic cloves, minced and sauted until lightly browned
    * 5 sprigs green onions or scallions, thinly sliced
    * 1 bunch cilantro, loosely chopped
    * 1 tsp dried chili flakes, crushed
    * 1 rib celery, thinly sliced
    * 2 large fresh chiles, thinly sliced
    * 1/4 piece ginger root, crushed and chopped
    * 1 lb boneless, skinless chicken breast, cut into 1/4" pieces
    * fresh ground pepper
    * 4 cups no salt added chicken broth
    * light low-sodium soy sauce
    * 2 cups cooked rice

    Recipe



    Mince 3 garlic cloves and saute in a little chicken broth. Thinly slice the green onions. Loosely chop the cilantro. Set aside garlic, onions and cilantro for later garnish. Crush the remaining garlic cloves. Separately crush the dried chili flakes. Thinly slice celery and fresh chiles. Peel and slice the ginger root then cut slices into very thin strips. Cut chicken breast into bite-sized pieces.

    Stir fry the cilantro and garlic mixture, dried chili flakes, celery, fresh chiles, and ginger. Season with pepper. Add chicken stock and heat to a fast simmer. Add chicken and cook until tender. Season with desired balance of soy sauce and pepper.

    Before serving, add cooked rice and bring to a brief boil. Garnish with reserved cilantro leaves, garlic and onions. Serve immediately.

    Compatible with Body Type:
    Breakfast A-C-D-E
    Morning Snack C-E
    Lunch A-B-C-D-E
    Afternoon Snack B-C-D-E
    Dinner A-B-C-D-E
    Evening Snack

    This Recipe Contains: Protein B, Carbohydrate B

 

 

 

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