Chicken, Ginger, & Rice Soup

³ Description

A really delicious simple soup!

² Ingredients

•  1.5 serving (16g) Reduced Sodium Soy Sauce
•  1 fl oz Fresh Lime Juice
•  1 dash Black Pepper
•  2 cup (8 fl oz) Chicken Stock
•  1 oz Cilantro (Coriander)
•  1 slices (1" dia) Ginger
•  3 medium (4-1/8" long) Scallions or Spring Onions
•  2 oz Spinach
•  1 serving (serving = 1 medium pepper) Publix Red Bell Pepper
•  2 tsp Minced Garlic
•  1/2 serving (serving = 1 tsp) McCormick Crushed Red Pepper Flakes
•  1/2 cup, dry, yields Basmati Rice
•  400 g Skinless Chicken Breast

q Directions

Cook the rice according to the packet instructions. Drain, rince, drain again, and set aside until needed.
Heat the stock to boiling point in a large pan. Add the soy sauce, red pepper flakes, lemongrass, ginger, and garlic, and cook over high heat for 5 minutes.
Add the chicken pieces and bell pepper and let the mixture gently bubble for about 3 minutes, or until the chicken is tender.
Add the cooked rice and cook for a further 1 minute. Finally, stir in the scallions and cabbage (if using). Ladle into warmed bowls. Squeeze a little lime juice over each, season with pepper and garnish with cilantro leaves. Serve immediately.
Variation : This soup also works well using shelled uncooked shrimp. Simply substitute them for the chicken and cook in the same way. Add a handfull of spinack leaves at the end.

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