Thai Soup for Marty
Yield
4 servingsPrep
10 minCook
30 minReady
45 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
chicken breasts
cubed |
|
| ½ | cup |
mushrooms, chinese
|
*
|
| 5 | cups |
water
|
|
| 1 | each |
lemongrass
cut up |
*
|
| 1 | pinch |
galangal root
dry |
*
|
| 1 | each |
scallions, spring or green onions
cut into 1 inch pieces |
|
| 1 | each |
tomatoes
fresh, cut up |
|
| 3 | each |
cilantro
cut up |
*
|
| 1 | each |
green chili peppers
fresh, sliced |
*
|
| 2 | teaspoons |
lemon juice
fresh |
|
| 1 | x |
fish sauce
to taste |
*
|
| ¼ | teaspoon |
cayenne pepper
red, ground |
|
| 8 | each |
mint leaves
fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
chicken breasts
cubed |
|
| 118 | ml |
mushrooms, chinese
|
*
|
| 1.2 | l |
water
|
|
| 1 | each |
lemongrass
cut up |
*
|
| 1 | pinch |
galangal root
dry |
*
|
| 1 | each |
scallions, spring or green onions
cut into 1 inch pieces |
|
| 1 | each |
tomatoes
fresh, cut up |
|
| 3 | each |
cilantro
cut up |
*
|
| 1 | each |
green chili peppers
fresh, sliced |
*
|
| 1E+1 | ml |
lemon juice
fresh |
|
| 1 | x |
fish sauce
to taste |
*
|
| 1.3 | ml |
cayenne pepper
red, ground |
|
| 8 | each |
mint leaves
fresh |
*
|
Directions
In a med sauce pan, cook chicken in boiling water for 10 minutes.
Add lemon grass and galanga and cook 7 to 8 minutes longer.
Add remaining ingredients EXCEPT for the mint leaves and lemon juice, and simmer on low heat about 15- 20 minutes.
Remove from heat.
Stir in lemon juice.
Sprinkle with mints. Serve hot with rice.
