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Easy Thai-Jewish Chicken Soup
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From the Kitchen of . . . Linda Fishman, Grant Park
The cook: Linda Fishman moved to Grant Park from Los Angeles three years ago to be closer to family. Now she focuses on political advocacy and being a grandma.
The recipe: This super-quick soup combines the best of Jewish and Thai flavors. Fishman recommends it for colds, but if your nose isn’t stuffy, you’ll be able to enjoy it that much more.
The history: Fishman’s specialty is developing ultra-easy recipes -- for herself, for her working-mom daughter and for anyone who asks. “I love for people to say, 'I could never make that,’ and the answer is, 'Yes, you can,’” she said. This recipe got its start as a newspaper clipping. “I think there was something like it in the L.A. Times,” she said. “I kept adding to it and adapting. You can make it any way you like.”
Optional additions: Sliced fresh mushrooms and rice noodles, or cooked rice.
Hands on time: 5 minutes Total time: 15 minutes Serves: 2
Ingredients:
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2 cups chicken broth
6 slices peeled fresh ginger
3 cloves garlic, minced
1/8 to 1/4 teaspoon red pepper flakes
1 teaspoon Worcestershire sauce
1 tablespoon chopped fresh cilantro
1 tablespoon thinly sliced green onion, green part only
Instructions:
In a large microwave-safe bowl, combine broth, ginger, garlic, pepper flakes and Worcestershire sauce. Microwave, uncovered, at full power for 5 minutes. Cool for 2 minutes before serving. Remove ginger slices; top with cilantro and green onions.
Nutrition:
Per serving: 51 calories (percent of calories from fat, 26), 5 grams protein, 4 grams carbohydrates, trace fiber, 1 gram fat (trace saturated), no cholesterol, 791 milligrams sodium.
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