Ingredients

  • 1400 milliliters thai Chicken stock see recipe
  • 2 teaspoons thai chile powder see below
  • 4 shallots thinly sliced
  • 340 grams chicken breast cut into strips
  • 1 tablespoon fish sauce nam pla
  • 2 tablespoons soy sauce
  • 10 grams fresh mint 1/2c, coarsely chop
  • 2 green onion thinly sliced
  • 30 grams cilantro leaves only, 1 cup

Directions

1. Bring stock to simmer then stir in chile powder and shallots and simmer, uncovered, 2 minutes. Add chicken and simmer until just cooked through, about 2 minutes. Stir in fish sauce (to taste) and soy sauce and simmer 1 minute. Revove from heat and stir in mint.
2. Serve soup warm, topped with scallions and cilantro.

Notes
Serving Ideas:Original serves 8 1st courses.


Categories
hot, soups
Keywords
soups, hot
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