75 minutes
A comforting chicken soup enhanced with the rich flavors of toasted garlic, earthy mushrooms, and fresh celery.
tablespoons
Garlic Clove, thinly sliced
each
to taste
Black Pepper, freshly ground
to taste
Shallots, thinly sliced into rings
each
Mixed Mushrooms, quartered
0 lb
cups
Celery Stalks, thinly sliced on the diagonal
each
cups
Cooked Chicken Meat
cups
Asian Fish Sauce, optional
teaspoons
Lime, quartered
each
Fresh Cilantro, with tender stems and leaves
cups
Crunchy Chili Oil, optional
to taste
1. Toast the Garlic
Warm the coconut oil in a large pot over medium heat. Add thinly sliced garlic with a dash of salt and pepper. Stir frequently for about 2 to 3 minutes until the garlic is golden brown. Transfer the garlic to a paper towel-lined plate, leaving the infused oil in the pot.
2. Cook Shallots and Mushrooms
Add the sliced shallots to the pot, seasoning lightly with salt and pepper. Fry them for 3 to 4 minutes until they soften. Add the quartered mushrooms and cook for about 4 minutes until they begin to brown.
3. Simmer the Broth
Pour in the chicken broth, bring it to a gentle simmer, and let it cook for 30 to 40 minutes.
4. Add Remaining Ingredients
Add the sliced celery, cooked chicken, fish sauce (if using), and squeeze the lime quarters over the soup. Stir in the celery leaves and fresh cilantro and season with chili oil, hot sauce, or yuzu kosho to taste.
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