Thai-style Chicken and Corn Soup
Corn cut from 3 ears
4 cups water
Chicken bouillon to make 4 cups broth
3 scallions, thinly sliced
1 tbsp grated ginger
3 chicken breasts, boneless and skinless, very thinly sliced
1 tbsp chili and garlic sauce
1 tbsp fish sauce
2 large handfuls cilantro, chopped
2 tsp lime zest
2 tsp lime juice
Cooked Kasmati (or basmati) rice
Bring the corn, water, bouillon, scallions, and ginger to a boil. Turn the heat down and add the chicken, chili sauce, and fish sauce. Simmer slowly about 4 minutes until the chicken is cooked thru. Take it off the heat and stir in the remaining ingredients except the rice.
Ladle soup over the rice in bowls!
See, simple, quick, and really tasty! It was light yet filling. Good stuff.
This week has been awful. I looked at three bad houses Monday, had a migraine and hit a pylon with the truck Tuesday, got another headache last night after exercising... Tomorrow is Friday, right? I am hoping the week finishes good, or it's going to be hard to get out of bed Saturday!