Spicy Chicken Soup

Ingredients:

  • Spicy Chicken Broth
  • 1 (2 pound) kabocha squash
  • 4 cups thin wedges mixed cabbages
  • 4 cups cooked chicken
  • Kosher salt
  • Freshly ground pepper
  • 1 jalapeño (thinly sliced)
  • Basil leaves, cilantro leaves with tender stems, and chili oil (for serving)
  • 1 (2 inch) piece ginger (peeled, finely grated)
  • 3 limes (cut into wedges)

Directions

Heat stock in a large pot over medium.

Meanwhile, cut squash into 4 wedges and remove seeds. Cut each wedge into 4 pieces. Add squash to stock and simmer until tender, 8-10 minutes.

Add cabbage and cooked chicken and cook until warmed through, about 4 minutes. Season with salt and pepper.

Divide soup among bowls. Top with jalapeño and some basil and cilantro; drizzle with chili oil and finish with a pinch of ginger. Serve with lime wedges for squeezing over.

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