Thai Chicken Soup

Thai Chicken Soup

Makes: 6 servings

4 C Chicken broth

2 kaffir lime leaves (or grated zest of 1 lime – see note)

1 3 inch piece lemon grass, thinly sliced

1 3 inch piece fresh ginger; peeled and grated

3 green onions, trimmed and julienned

1 tsp curry powder

½ tsp ground cumin

1 small fresh red Thai chile pepper, seeded and ribs removed, sliced sideways

2 cooked boneless skinless chicken breast halves, shredded

1 C shitake mushrooms, stems removed and sliced

1 T fish sauce

½ C thinly sliced carrots

1 C fresh cilantro leaves (plus a little more for garnish)

½ C bean sprouts

Coarse salt

Juice of ½ lime, plus wedges for garnish

Fresh mint leaves for garnish

In a medium saucepan, bring chicken broth to a boil.  Add the lime leaves, lemon grass, ginger, green onions; curry powder, cumin, chile, chicken, mushrooms and fish sauce.  Reduce heat to medium-low and simmer for 10 minutes.  Stir in carrots, the 1 C cilantro and bean sprouts.  Simmer for 5 more minutes.

Remove lime leaves and discard.  Season with salt and lime juice.  Ladle soup into shallow soup bowls. Garnish with cilantro, lime wedges and mint.  Serve immediately.

Note: Kaffir lime leaves have an exotic floral-citrus aroma.  They can be found at Asian markets.  You can freeze the leaves for up to two months.