Chicken ginger lemon soup (Print Version)
# Ingredients:
01 -
600 g of chicken breast (2 large pieces).
02 -
1 liter of chicken broth or a vegetable-based broth.
03 -
1 large shallot.
04 -
3 cloves of garlic.
05 -
A 3 cm chunk of fresh ginger.
06 -
1 yellow lemon (or 2 green ones).
07 -
3 scallions or spring onions.
08 -
Soy sauce.
09 -
Optional: 2 tbsp Thai seasoning mix from the Picard brand.
10 -
1 bird’s eye chili pepper.
11 -
Extra virgin olive oil.
12 -
Salt.
13 -
4 sprigs of fresh cilantro.
# Instructions:
01 -
Set your oven to preheat at 200°C. Lay the chicken breasts on a baking tray lined with parchment paper, then brush them with soy sauce. Bake for 15 minutes and slice them into strips afterward.
02 -
Grab a saucepan and heat up 4 tbsp of oil. Toss in chopped shallot and minced garlic. Grate the ginger over them, mix in the Thai seasoning, pour in the broth, and bring it to a boil. Add salt to taste.
03 -
Stir in the chicken pieces and let everything simmer gently for 5 minutes. Turn off the heat and squeeze in the lemon juice.
04 -
Dish it up and top with finely chopped scallions and fresh cilantro.
# Notes:
01 -
A fragrant and light soup.
02 -
The citrus juice is added after cooking.