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Lemon Chicken Thai Soup Recipe

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This recipe for Lemon Chicken Thai Soup, by , is from Wasserstrom Associates , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tom Rush
Added: Wednesday, March 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lemon
c. chopped fresh cilantro
1 tsp. finely grated fresh ginger
2 serrano chiles, stemmed, halved, and seeded
6 c. of low-sodium chicken broth
4 oz. Chinese egg noodles
2 tbsp. of fish sauce (Thai kitchen brand)
1 boneless chicken breast cut into inch slices

Directions:
Directions:
Finely grate 1 tsp. of zest from lemon and put in a small dish. Add the cilantro and ginger, and mix together. Cut the zested lemon in half and squeeze it to obtain 3 tbsp. of juice. Thinly slice two of the chile halves crosswise. In a large saucepan, bring the broth to a boil over medium-high heat. Add the lemon juice, noodles, fish sauce, and the 2 chile halves to the boiling stock. Reduce the heat, cover, and simmer the soup until the noodles are almost cooked, about 3 minutes. Remove the chile halves. Stir in the chicken and chile slices and return to a boil. Remove the pan from the heat, making sure the chicken slices are just cooked through. Taste and add a touch more fish sauce if you like. Divide the soup evenly among four serving bowls. Divide the cilantro mixture among the bowls, stir and serve.

 

 

 

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