Thai Chicken Soup

This is a great, easy soup to chase away the last of those cold Winter days! You can get many of these ingredients at a local Asian grocery or Whole Foods store. This will provide 8-10 servings.
Ingredients:
4 large chicken breasts, cubed
4 qts chicken stock
Handfull (about 20) Kaffir Lime Leaves
2 Lemon Grass stalks cut into 1/2 inch pieces
2 ounces Ginger root sliced thin
2 ounces Galanga Root (or double the ginger root if you can't find it)
5 tablespoons fresh squeezed lemon juice
1 tablespoon Red Boat fish sauce
1 1/2 tablespoons chicken bouillon paste
4 cloves garlic, crushed and sliced thin

For the garnish:
Extra lemon juice to taste
8 green onions, sliced thin
1 bunch cilantro, chopped fine

Directions:
1. In a large pot, add the stock, Galanga and Ginger root, lemon grass, and garlic. Give the lime leaves a good, hard squeeze in your hand to express the oils and then add. Bring to a boil over high heat, then turn down to a simmer. Simmer for 20 minutes.
2. Add the chicken bouillon and stir in until dissolved. Simmer an additional 10 minutes.
3. Add the chicken and fish sauce. Stir and cook an additional 10 minutes.
4. Add the lemon juice and turn the heat down to low just to keep the soup warm.
5. Serve over warm Jasmine rice and garnish with onions and cilantro. Add extra lemon juice and fish sauce to taste.

Видео Thai Chicken Soup канала Phyllis Stokes and Son