Too ill to leave the couch? Let the man in your life do it for you – the recipe is so easy. It was first released in glamor in 2007 and has become a favorite dish for home cooking, as it combines the grandmothers classic – the chicken soup – with a modern, Asian touch. The spicy sauce clears the head and the leftovers are delicious enough to serve the guests. , , if you feel good enough to have her.
Serves 2 to 4
6 cups chicken stock or low-sodium broth
1 shallot, minced 2 garlic cloves, minced
1 teaspoon finely grated ginger ½ tablespoon Sriracha hot sauce (You can use any hot sauce, but we love this kind, available at most stores.)
1 bunch cilantro, rinsed and retied with string, plus ¼ cup minced fresh cilantro leaves for garnish (optional)
1 boneless, skinless chicken breast 3 tablespoons lime juice (from 1 to 2 limes) ½ cup Chinese snow peas or sugar snap peas, stems removed, peas chopped into 1-inch pieces
1 small bunch broccoli (optional), cut into florets One 10-ounce box dried egg noodles (optional) Salt and freshly ground pepper
- Bring the chicken broth with shallot, garlic, ginger, sriracha, coriander and chicken breast in a medium sized casserole or in a Dutch oven to a boil. Turn the heat to low and simmer for about 6 minutes.
- Turn the breast over. Add the lime juice, peas, broccoli and / or pasta (if used) and simmer until the chicken is completely cooked. For thicker chicken breast pieces about 5 minutes, a little longer. When the breast is completely cooked (cut open with a knife for safety), transfer to a chopping board with pliers and cut into thin, bite-sized pieces.
- Put the meat back into the soup. Simmer for 5 minutes longer. Discard the coriander and season to taste with salt, pepper, lime juice and Sriracha. Garnish with chopped coriander and serve as desired.