Spicy Chicken Thai Soup Review by Wendy Parker

Review By Wendy Parker
Review Rating
Review Date Jun 1st

The only changes I made to the recipe was to make it quicker and easier with one pot.

First I brown the chicken in a stock pot, remove and put to side to chop up. I now have a stock pot with browning on the bottom to scrap up into the stock.

I chop the garlic and ginger very fine. The lemongrass I leave whole stalks that I have smashed with my meat tenderizer.

After simmering the stock garlic, ginger and lemon grass for 20 min I remove the lemongrass and leave in the garlic and ginger.

The above method uses only one pot and eliminated the putting the stock thru a sieve.

Love this recipe!!

Recipe reviewed:Spicy Chicken Thai Soup

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Recipe By Chef John
Recipe Rating
Recipe Reviews 11 reviews

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