Name: Spicy Chicken Soup
Yield: Makes 8 servings (as part of larger meal; makes about 6 1/2 cups)
Ingredients: 6 cups Thai chicken stock; 2 to 3 teaspoons 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 tablespoons nam pla (Asian fish sauce; preferably Thai); 2 tablespoons soy sauce; 1/2 cup coarsely chopped fresh mint; 2 scallions, thinly sliced; 1 cup loosely packed fresh cilantro leaves

Yam Jin Gai

Mom's chicken noodle is great, but this soup is all about heat and bold flavor. Thais typically incorporate soup into a menu rather than making it a separate course.

Active time: 1 1/2 hr Start to finish: 5 1/2 hr (includes making stock)

Cooks' note:

Soup (without fish sauce, soy sauce, and mint) can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.

Recipe notes

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