For those who like to experiment with different cuisines, I suggest making a wonderful Thai chicken soup. This soup has an incredible mix of flavors and textures.
- 2 medium shallots, peeled and finely chopped
- 2 medium cloves of garlic, peeled and finely chopped
- 2 medium lemongrass stems, chopped
- 2 teaspoons of grated fresh ginger
- 6 black peppercorns,
- zest of 1 lime,
- 2 tablespoons lemon juice
- small bunch of cilantro, chopped, leave the stems,
- 1/2 fresh chili, seeded and finely chopped
- 1, 2 p. water,
- 250 chicken breast fillets,
- 4 lettuce onions.
- 1 small carrot, peeled and cut into long and thin slices
- 85 grams of early corn, cut lengthwise into 4 pieces,
- 85 grams mango, cut into long thin slices,
- 2 quarters of lime.
Put shallots, garlic, ginger, lemongrass, pepper, lime zest, cilantro stalks and half a chili in a saucepan and cover with water. Put on medium heat and simmer for 15 minutes.
Add chicken breasts and cook for another 20 minutes.
Mix onion, finely chopped cilantro, remaining chili and lemon juice in a bowl and leave to infuse for 10 minutes.
Remove the chicken breasts from the pan, strain the broth. Chop the chicken and put back in the pot, add the broth and heat over medium heat. Add carrots and corn, simmer for another 2 minutes, then add mango and simmer for another two minutes.
Divide the soup into portions. Sprinkle with cilantro and add the lemon mixture. Decorate with lime quarters.
