Spicy asian chicken soup

Serves 4

  1. 3lb whole chicken
  2. 1/2 bunch celery
  3. 1 onion
  4. 2 carrots
  5. 1 stalk lemongrass
  6. 8 chilis de arbol
  7. 2 guajillo chilis
  8. 1 head garlic
  9. 3in ginger
  10. 3 bay leaves
  11. 1tb coriander seeds
  12. 1 bunch cilantro, leaves and stems seperated
  13. 3 jalepenos
  14. 1 2lb kabocha squash in 16 pieces
  15. 1 quart bok choy, napa or savoy cabbage
  16.  1 bunch basil
  17. 2in ginger, grated
  18. Juice from 3 limes
  19. Chili oil
  • Cover 1-11, cilantro stems and 2 jalapenos in water and simmer for 30 minutes. Remove chicken and continue simmering for 30 minutes. Shred chicken and strain stock.
  • Simmer squash in stock for 10 minutes. Simmer cabbage and chicken for 5 minutes. Top with cilantro leaves, remaining jalapeno and 16-19.
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