Thai Chicken Soup: Easy to Prepare Without Sacrificing Flavor

Ingredients

• 4 cups chicken stock
• 3 stalks lemongrass, cut into 2-inch pieces
• 3 inches fresh ginger, peeled and grated
• 2 small dried red chilies, seeded and minced
• 1 cup fresh shiitake mushroom, stems removed and sliced
• 1/2 cup celery, thinly sliced
• 2 tablespoons fish sauce
• 3 scallions, trimmed and julienned
• fresh ground black pepper, to taste

• 5 (6 ounce)  cooked chicken breast halves, skinned, boned and shredded
• 4 tablespoons fresly squeezed lime juice
• 1 cup fresh cilantro leaves

• 1 (8 ounce) package frozen baby corn, thawed
• 1/2 cup bean sprouts
• 2 teaspoons brown sugar
• 1 small dried red chili, seeded and sliced
• 4 tablespoons fresh cilantro leaves, minced
• 4 tablespoons scallions, minced
• 1 lime, cut into wedges

Directions

1. 1

   In a large Dutch oven, add the chicken stock; bring to a boil.

2. 2

   Add the next ten (10) ingredients. Reduce heat to medium-low and simmer for 10 minutes.

3. 3

   Stir in the lime juice, cilantro leaves, baby corn, bean sprouts, and brown sugar. Simmer for five (5) minutes more - until soup is thoroughly heated.

4. 4

   Laddle soup into warmed individual bowls. Evenly top the soup with the sliced chile, minced cilantro, and minced scallions. Garnish with lime wedges, and serve immediately. SLURP AND ENJOY!