Spicy Thai-Flavor Soup

Ingredients

• 1 tablespoon regular basil leaves 
• 1 tablespoon peppercorns whole black
• 4 pound meat from a rotisserie chicken free-range
• 1  recipe asian chicken stock 
• 1 teaspoon fish sauce to taste
• 2 tablespoons cilantro leaves fresh plus more for garnish chopped
• 2 inch ginger fresh thick sliced
• 4 cloves garlic 
• 2  juice of lime 
• 5  kaffir lime leaves fresh
• 10 servings kosher salt 
• 1 stalk lemon zest smashed
• 4  juice and skin of 1 lime fresh
• 6  scallions 
• 2  serrano chiles halved lengthwise
• 4  serrano chiles halved lengthwise
• 10 servings reserved shells from shrimp 
• 1 pound shrimp shelled sliced in 1/2 lengthwise
• 15 ounce straw mushrooms drained and rinsed canned

Equipment

• pot

Directions

1. Watch how to make this recipe.
2. For the stock: Put all the ingredients into a large pot and cover with water by 1-inch. Bring to a boil, skimming any foam that rises to the surface. Reduce the heat and simmer for 30 minutes.
3. Remove the chicken and save it for another meal; strain the stock. Makes 10 to 12 cups.
4. Put the Asian Chicken Stock into a pot over medium-high heat.
5. Add the mushrooms, limes, chiles, fish sauce, and kaffir lime leaves, if using. Taste and adjust seasoning with salt.
6. Add the shrimp and simmer just until the shrimp are cooked through, about 5 minutes, then add the cilantro and basil leaves. Taste and adjust seasoning.
7. Serve garnished with cilantro leaves.