Recipe: Malaysian-Style Chicken and Scallion Soup

Malaysian-Style Chicken and Scallion Soup
Source : Skinny Soups
Servings: 6

5 1/2 cups chicken stock, defatted
2 tablespoons fresh ginger root, coarsely chopped
1 large garlic clove, minced
1 lemon slices
1/2 teaspoon anise seed
1/2 teaspoon coriander seed
1/4 teaspoon cumin seed
1/4 teaspoon black peppercorns
2 medium skinless boneless chicken breast halves, cut into strips
1 cup scallions, coarsely chopped

In a large pot over high heat, combine 5 cups stock, ginger root, garlic, lemon slice, anise, coriander, cumin and peppercorns. Bring mixture to a boil, lower heat and simmer, covered, 30 minutes.

Meanwhile, in a small saucepan, combine remaining 1/2 cup stock and chicken pieces. Bring to a simmer over medium-high heat. Lower heat and gently poach chicken, covered, 2-3 minutes, or until pieces are just cooked through. Turn out chicken into colander, discarding stock. Rinse chicken to remove any scum, and drain.

Strain the simmered broth-herb mixture through a very fine sieve, discarding seasoning ingredients. Rinse out large pot and return strained stock to it. Add green onions. Simmer 2 minutes. Add chicken and simmer 1 additional minute.

May be garnished with chopped cilantro if desired.