Now, that I had lots of shredded chicken left over from the Poached Chicken, I decided to make soup for a cold 55 degree evening in LA. The broth that was left over from the Poached Chicken recipe was pretty amazing- I stuffed the cavity of the chicken with garlic, ginger, lemongrass, star anise, cilantro stems, and garlic chives. The ingredients made for a rich flavorful broth.
I cooked some rice noodles, heated up the broth, and then added the chicken and noodles to the soup.
After heated through, I topped with thai basil, jalapenos, lime wedge, and green onion. For even more heat, I put a dollop of garlic chili sauce on top.
Yum!
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