Monday, January 16, 2012

A light soup

I have to admit, I'm not a huge fan of soups, especially in summer. But, today, when the InfoxicatedMan said he wanted chicken for tonights dinner, I cringed. I had to ask a friend, Quentin, what he could suggest. And he suggested something light, with chili and green onions. And from there, I thought "Hmm... I could do with a Thai inspired soup..."
So, here's my take. And please note, the chicken was leftovers from a roast I did, stuffed with 2 lemons and garlic. It doesn't have measurements.

1 chicken (approximately), pre-cooked and still on the bone
Green onions, whole
2 stalks lemon grass (you will need to bash this to help release the flavours)
3 garlic cloves, crushed
1 tablespoon finely minced ginger
2 birds-eye (small red) chilis, seeds removed
3 generous tablespoons fish sauce
water to cover
1 wombok
snow peas

Throw all ingredients into a large saucepan, bring to boil, simmer for at least an hour.
Drain the broth into a large bowl, and strip the chicken off the bone. Place chicken and broth back into the saucepan with 2 cups of good chicken stock.
Add a generous handful of snow peas and some shredded wombok, and stir through well.

And here it is (OMG! A photo!)

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