Spicy Poached Chicken Breast with Thai Basil in Ginger Broth
 
Prep time
Cook time
Total time
 
Recipe adapted Poached Chicken with Bok Choy in Ginger Broth from Martha Stewart Clean Slate Cookbook, p. 232
Author:
Recipe type: Soup
Cuisine: Asian, Healthy
Serves: 4 servings
Ingredients
  • 4.5 cups chicken stock
  • 2 cups water
  • 1.5 inch piece fresh ginger, roughly sliced
  • 2 Thai chilies, minced
  • ½ cup basil leaves, whole
  • 2 chicken breasts, 10-12 ounces whole
  • 1 cup mushrooms, sliced
  • 1 cup greens, Asian, bok choy, or even spinach as seen here
  • 1 large carrot, very thinly sliced into noodles or strips
  • ½ cup bamboo shoots, sliced into noodles or strips
  • Optional: Sliced green onions, garlic chili paste, or additional chilies for garnish. I also like a few small leaves of Thai basil because I'm crazy about it as an herb.
Instructions
  1. Combine water, stock, ginger, chilies, & basil in a pot on medium heat. Bring to a boil then reduce to a gentle simmer. Add whole chicken breasts & poach until cooked through, about 13 to 15 minutes.
  2. Carefully transfer chicken breasts to a cutting board & cover to keep warm. Strain stock through a fine sieve; discard solids.
  3. Transfer stock back to pot & bring back to a simmer. Add mushrooms, carrots, bamboo shoots, & greens & simmer until tender, about 5 minutes.
  4. To serve, slice chicken & divide among serving bowls. Ladle soup over chicken & top with optional extras like green onions, extra basil, or additional chilies.
Notes
This recipe is nut-free, dairy-free, & gluten free. Can easily be made vegetarian or vegan but subbing out the chicken stock & chicken breast for other options.
Recipe by Home In High Heels at https://www.homeinhighheels.com/2015/02/spicy-poached-chicken-with-thai-basil-in-ginger-broth.html