Chicken soup with toasted garlic, mushrooms and celery
1 hr 20 min
Umami-rich fish sauce, a salty-savory condiment, and shitake mushrooms gives this Asian soup its authentic flavor. The chopped cilantro adds a fresh floral note, but you could also use basil if you prefer. To select the best quality fish sauce, read their labels and chose one that only includes two ingredients—fish and salt. Avoid any other varieties that include additives because the flavor will be inferior. Look for it on the International aisle at your supermarket. For a quick side dish to round out your meal with sautéed or steamed riced cauliflower tossed with chopped fresh cilantro or green onion.
8 medium clove(s), thinly sliced
1½ tsp, added gradually in each step
½ tsp, 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), medium, thinly sliced on the diagonal (reserve celery kleave
Cooked skinless boneless chicken breast(s)
2½ cup(s), chopped, sliced or chopped
Asian fish sauce
1 tsp, plus more as needed (optional)
1 item(s), juiced
½ cup(s), tender stems and leaves
1 tsp, 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.
- Serving size: 1 1/2 c
This recipe, originally by Alison Roman, has been adapted from DINING IN for WW Magazine.