Excellent recipe that lends itself to variations. Lots of flavor. I used homemade chicken stock I had on hand, so skipped the wings, necks, etc. I just added the ginger and green onion tops to it and simmered for about an hour. I used boneless, skinless chicken breast and poached it in the broth before shredding. From there on in I followed the recipe. Loved the cilantro and basil and also added some Red Rooster chili-garlic sauce. Would be good with tofu instead of chicken, and also with shiitakes. Made for ZWT 9.
This soup was good. I made a few changes, but made the soup basically as directed. I used Kosher salt instead of sea salt because that's what I had on hand. I used Chicken quarters instead of bone-in breasts and wings because it was more cost effective. I used regular basil instead of Thai basil because I couldn't find the Thai basil anywhere around here. And I added a very generous amount of the Srirracha, simply because we love things spicy. I served this soup with Oyster crackers and Egg rolls for a delicious dinner tonight. Thanks for a great chicken soup JD. Made for the Asian round of ZWT9 for team Tasty Testers.