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.