m (clean up, typos fixed: jalapeno → jalapeño (2)) |
(substituted basil for mint) Tags: Visual edit apiedit |
||
Line 5: | Line 5: | ||
* 2 medium cloves [[garlic]], peeled and thinly sliced lengthwise |
* 2 medium cloves [[garlic]], peeled and thinly sliced lengthwise |
||
* 1 [[jalapeño pepper|jalapeño pepper]], seeded, deribbed, and finely chopped |
* 1 [[jalapeño pepper|jalapeño pepper]], seeded, deribbed, and finely chopped |
||
− | * 6 |
+ | * 6 basil leaves |
* 3 scallions, trimmed to 5 inches, white and green parts cut separately lengthwise into hair-thin strips |
* 3 scallions, trimmed to 5 inches, white and green parts cut separately lengthwise into hair-thin strips |
||
* 1/4 cup fresh [[lemon]] juice |
* 1/4 cup fresh [[lemon]] juice |
||
Line 17: | Line 17: | ||
# In a medium saucepan, bring the stock, ½ cup [[water]], the [[ginger]], [[garlic]] and jalapeño to a boil. |
# In a medium saucepan, bring the stock, ½ cup [[water]], the [[ginger]], [[garlic]] and jalapeño to a boil. |
||
# Lower the heat and simmer, partially covered, for 15 minutes. |
# Lower the heat and simmer, partially covered, for 15 minutes. |
||
− | # Stir in the |
+ | # Stir in the basil and [[scallion]] whites. |
# Cook for 3 minutes. |
# Cook for 3 minutes. |
||
# Stir in the [[scallion]] greens and cook just until wilted, about 1 minute. |
# Stir in the [[scallion]] greens and cook just until wilted, about 1 minute. |
Latest revision as of 20:21, 27 July 2017
Ingredients
- 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
- In a medium saucepan, bring the stock, ½ cup water, the ginger, garlic and jalapeño to a boil.
- Lower the heat and simmer, partially covered, for 15 minutes.
- Stir in the basil and scallion whites.
- Cook for 3 minutes.
- Stir in the scallion greens and cook just until wilted, about 1 minute.
- Stir in the lemon juice, chopped cilantro, salt and pepper.
- Warm through.
- Sprinkle each bowl with a few leaves of cilantro.
Contributed by
This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.