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Thai Chicken Soup

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Ginger and chiles give this Southeast Asian rendition its aroma and spice, while lemongrass lends the soup a seductive floral note. By swapping the traditional seasonings for more exotic ones, you achieve a soup that's just as soothing as the original but with nuanced layers of flavors.

Source: Martha Stewart Living, January 2010
Servings

Ingredients

Directions

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Reviews

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How would you rate this recipe?
10
  • MS12137482
    28 MAY, 2012
    Found it bland-would never make again.
    Reply
  • saltlife
    1 AUG, 2010
    Love this soup. It gets rave reviews when I serve it. I offer rice on the side for people who want chicken and rice soup for a more filling dish.
    Reply
  • Niqa
    5 MAY, 2010
    I love this soup! It's no fail, you don't need to have all the exact ingredients and it still tastes good! You can use pretty much any chile pepper or onion and sometimes I add rice noodles to it, and I don't strain it. Also I think it's easier to eat if you shred the chicken instead of chunky sliced like in the picture.
    Reply

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