Cajun/Thai Collard Soup
- 4 qts chicken stock (I use Whole Foods' 32-oz boxes)
- 1 lb (or so of fresh picked collards or 1 bag of Glory collard greens (don't get the mixed greens!)
- 4-6 limes, juiced
- 1-2 T. toasted sesame oil (optional)
- 1/2 cup chopped cilantro stems and leaves (more if you are a cilantro freak like me)
- 1-2 peeled shallots (whole)
- 1 T. Sriracha Chili Sauce (more for a spicier soup)
- A few kafir lime leaves (optional)
- A few shards of galanga root (optional)
- 1/2 to 1 pound thinly sliced Andouille sausage.
- Fresh ground black pepper
- In a stock pot bring the chicken broth and collards to a low boil. Stir in the other ingredients. Reduce heat and simmer for an hour.
chicken, collards, sesame oil, cilantro stems, shallots, chili sauce, lime, galanga root, sausage, fresh ground black pepper
Taken from www.epicurious.com/recipes/member/views/cajun-thai-collard-soup-1239090 (may not work)