Thai Soup with Rhubarb and Radishes
Ingredients
- 1 quart chicken stock homemade or low-sodium commercially prepared
- 3/4 pound skinless and boneless chicken meat breast or thigh
- 8 ounces white mushrooms
- 2 stalks rhubarb about 1 1/2 cups chopped
- 1 cup radishes 8-10 small or 6 medium
- 3 stalks lemongrass
- 5 kaffir lime leaves fresh or frozen
- 3 Thai chilies or 1 teaspoon dried chili flakes
- 2 inch ginger
- 2 tablespoons brown sugar
- 1/4 cup fish sauce plus more to taste
- 1/2 cup cilantro chopped, for garnish
Instructions
- Combine chicken stock, chicken, mushrooms, rhubarb, radishes, lemongrass, lime leaves, chilies, and ginger in a large pot.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in brown sugar and fish sauce.
- Taste and adjust seasoning as needed.
- Garnish with cilantro before serving.
