Yam Jin Gai
Mom's chicken noodle is great, but this soup is all about heat and bold flavor. Thais typically incorporate soup into a menu rather than making it a separate course.
Active time: 1 1/2 hr Start to finish: 5 1/2 hr (includes making stock)
Recipe information
Yield
Makes 8 servings (as part of larger meal; makes about 6 1/2 cups)
Ingredients
6
cups Thai chicken stock
2 to 3
teaspoons northern Thai chile powder
4
small shallots, thinly sliced (1/4 cup)
3
/4 lb skinless boneless chicken breast, cut into 1 1/2- by 1/4-inch strips
1 to 2
tablespoons nam pla (Asian fish sauce; preferably Thai)
2
tablespoons soy sauce
1
/2 cup coarsely chopped fresh mint
2
scallions, thinly sliced
1
cup loosely packed fresh cilantro leaves
Need to make a substitution?
Preparation
Step 1
Bring stock to a simmer in a 3- to 4-quart saucepan, then stir in chile powder (to taste) and shallots and simmer, uncovered, 2 minutes. Add chicken and simmer until just cooked through, about 2 minutes. Stir in fish sauce (to taste) and soy sauce and simmer 1 minute. Remove from heat and stir in mint.
Step 2
Serve soup warm, topped with scallions and cilantro.