Ingredients
6
cups Thai chicken stock
2
to 3 tsp northern Thai chile powder
4
small shallots, thinly sliced (1/4 cup)
3/4
lb skinless boneless chicken breast, cut into 1 1/2- by 1/4-inch strips
1
to 2 tbsp nam pla (Asian fish sauce; preferably Thai)
1/2
cup coarsely chopped fresh mint
2
scallions, thinly sliced
1
cup loosely packed fresh cilantro leaves
Directions
1.
Bring stock to a simmer in a 3- to 4-quart saucepan, then stir in chile powder (to taste) and shallots and simmer, uncovered, 2 minutes. Add chicken and simmer until just cooked through, about 2 minutes. Stir in fish sauce (to taste) and soy sauce and simmer 1 minute. Remove from heat and stir in mint.
2.
Serve soup warm, topped with scallions and cilantro.
4.
Soup (without fish sauce, soy sauce, and mint) can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.
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