Ingredients
- 1/2 ounce dried mushrooms (3 Chinese mushrooms, optional)
- 3 3/4 cups chicken broth
- 2 garlic cloves, minced
- 1 tablespoon ginger (pickled and slices)
- 1 1/2 tablespoons rice vinegar
- 2 teaspoons brown sugar (soft)
- 6 ounces boneless chicken breast (very finely sliced)
- 4 scallions, sliced
- 2 stalks lemongrass, halved lengthwise
- 1 red Thai chile
- Salt & freshly ground black pepper, to taste
How to Make
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Step 1: If using the Chinese mushrooms, place them in a small bowl, cover with boiling water and soak for 30 minutes.
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Step 2: Place the broth, garlic, ginger, rice vinegar, and brown sugar in a pan and heat, stirring constantly, until gently simmering.
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Step 3: Add the chicken, scallions, lemongrass, red chile, and Chinese mushrooms, if using, and continue to simmer for 15 to 20 minutes until chicken is cooked through.
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Step 4: Taste and adjust the seasoning, remove the lemongrass, then serve the soup, garnished with fresh cilantro leaves.
We hope you enjoy this recipe!
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