Ingredients Edit

  • 4 cups basic chicken broth or commercial chicken broth
  • 2 quarter-sized pieces peeled ginger
  • 2 medium cloves garlic, peeled and thinly sliced lengthwise
  • 1 jalapeño pepper, seeded, deribbed, and finely chopped
  • 6 basil leaves
  • 3 scallions, trimmed to 5 inches, white and green parts cut separately lengthwise into hair-thin strips
  • 1/4 cup fresh lemon juice
  • 1/2 small bunch cilantro, leaves only, finely chopped
  • kosher salt, to taste
  • Freshly ground black pepper, to taste
  • cilantro leaves, for serving

Directions Edit

  1. In a medium saucepan, bring the stock, ½ cup water, the ginger, garlic and jalapeño to a boil.
  2. Lower the heat and simmer, partially covered, for 15 minutes.
  3. Stir in the basil and scallion whites.
  4. Cook for 3 minutes.
  5. Stir in the scallion greens and cook just until wilted, about 1 minute.
  6. Stir in the lemon juice, chopped cilantro, salt and pepper.
  7. Warm through.
  8. Sprinkle each bowl with a few leaves of cilantro.

Contributed by Edit

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