Thai Chicken Soup (ATK)

• portions: 8-10

Ingrédients

3 quarts low-sodium chicken broth*

1 1/2 pounds boneless, skinless chicken breasts

1 tablespoon grated zest plus

1 tablespoon juice from 1 lime

1 (3-inch) piece fresh ginger, peeled, sliced thick, and smashed

6 large garlic cloves, unpeeled and smashed

5 jalapeño chiles, halved lengthwise and seeded

Salt

1/2 pound rice noodles (width of angel hair pasta)

3 tablespoons minced fresh cilantro

3 tablespoons minced fresh basil

5 medium scallions, sliced thin

Pepper

Lime wedges (for serving)

Instructions

1. Simmer broth in large Dutch oven. Add chicken, zest, ginger, garlic, chiles, and 1 teaspoon salt; reduce heat, cover, and simmer until broth is flavorful and chicken is cooked through, about 20 minutes. Remove chicken; cool and shred into small pieces. Discard ginger, garlic, and chiles.

2. Return broth to simmer and add rice noodles. Reduce heat and simmer until noodles are tender, about 8 minutes. Stir in shredded chicken, lime juice, cilantro, basil, scallions, and salt and pepper to taste. Serve with lime wedges.

Notes

Judith writes: "My family loves Thai flavors, so it was easy to become inspired to create this soup." Use the side of a chef's knife to smash the ginger and garlic. Serve with lime wedges.

Cooks country 2007 February/ March