- 1 part minced garlic
- 1 part minced ginger
- 1 part minced chilis (to taste)
- 1 part chopped green onions any other veggies you care for: celery bean sprouts carrots bok choy bamboo shoots water chestnuts fresh thai basil fresh cilantro fresh lemon verbena (or lemon balm)
- rice
- chicken
- chicken broth (or boullion)
- dry white wine (or rice vinegar)
- lemon
Saute the chopped/minced veggies in some oily substrate (butter or coconut oil work great).
Remove veggies, and saute chicken.
Add back veggies, along with basil and cilantro, broth, rice, wine/vinegar, and some extra water, and bring to a boil.
Cook until rice is tender.
Squeeze half a lemon into your bowl before serving. (Keep tissues handy.)
IDEA: I bet it would be really tasty to puree the garlic/ginger/chilis together first, and then simmer in the broth for a while. Allow more opportunity for the flavors to all blend.
Turns out that kind of a nice feature of this soup is that you can go crazy on the leaves: basil, cilantro, bok choy, celery leaves, the green bits of the green onion... it's leaf-paradise!
ReplyDeleteI also found something called "soup celery" at Migros today -- tiny little celeries, more "stem" than stalk, and almost more herb than vegetable. It was much more suited to this kind of use, I think I'm going to use "soup celery" in a lot more of my cooking.