Spicy Chicken Soup

Provided by Nadsa de Monteiro-Perry, The Elephant Walk, Massachusetts

Adapted by StarChefs.com

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Prep: 15 mins
Cook: 35 mins
Ready in:

Serves:

Ingredients

8 cup water
1 1/2 lbs chicken parts ( preferably 1 whole breast and 1 whole leg )
1 stalk lemongrass, bulb split
2 clove garlic , smashed
2 tablespoon fish sauce, plus more for serving
4 teaspoon salt
2 teaspoon sugar
1/4 cup lime juice ( 1-2 limes )
2 piece scallions , cut diagonally into 1 inch
Handful of fresh basil leaves, coarsely chopped
Thinly sliced bird's eye chilies

Cooking Instructions

1). Bring the water to a boil in a small stock pot and add the chicken, lemongrass and garlic. Return to a boil and skim the surface thoroughly.

2). Reduce the heat and simmer, partly covered, until the chicken is tender, 25 to 30 minutes. Add the fish sauce, salt and sugar.

3). Remove the chicken from the simmering broth and set aside on a plate. Cool just enough so you can shred the meat from the bones with your fingers. Return the shredded meat to the pot to heat through.

4). Remove the lemongrass from the broth and discard. Stir in the lime juice, scallions and basil. Transfer the soup to a tureen or four individual bowls and serve immediately with rice, with sliced fresh chilies and more fish sauce on the side.