Chicken soup with toasted garlic, mushrooms and celery
8 clove(s), medium, thinly sliced
1½ tsp(s), added gradually in each step
½ tsp(s), freshly ground, added gradually in each step
2 large, thinly sliced crosswise into rings
Fresh shiitake mushroom
1 pound(s), or cremini, quartered
Canned low-sodium chicken broth
4 rib(s), small, thinly sliced on the diagonal (reserve celery leaves)
Cooked skinless boneless chicken breast(s)
2½ cup(s), chopped, sliced or chopped
Asian fish sauce
1 tsp(s), plus more as needed (optional)
1 item(s), juiced
½ cup(s), tender stems and leaves
1 tsp(s), or to taste
- Heat oil in a large pot over medium heat. Add garlic; season with salt and pepper. Cook, stirring occasionally, until garlic is lightly fried and turning golden brown, 2-3 minutes. Using a slotted spoon, remove garlic to a plate lined with a paper towel. Season with salt; set aside.
- Add shallots to same pot; season with salt and pepper. Cook, stirring occasionally, until shallots are lightly fried and turning golden brown but are not yet crisp, 3-4 minutes.
- Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until beginning to brown and totally softened, about 4 minutes. Add broth; season with salt and pepper. Bring to a simmer; cook, uncovered, until flavors get to know each other and broth tastes a little shalloty and a little mushroomy, seasoning with additional salt and pepper as needed, 30-40 minutes.
- Once broth is as good as can be, add sliced celery and chicken; cook until celery is just tender and chicken is warmed through, 3-4 minutes. Season with fish sauce and lots of lime juice; stir in celery leaves, cilantro and generous spoonful of hot sauce. Top with toasted garlic just before serving.