Spicy Chicken Soup

• 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

1. Bring stock to a simmer in a 3- to 4-quart saucepan, then stir in chile powder (to taste) and shallots and simmer, uncovered, 2 minutes.
2. Add chicken and simmer until just cooked through, about 2 minutes.
3. Stir in fish sauce (to taste) and soy sauce and simmer 1 minute.
4. Remove from heat and stir in mint.
5. Serve soup warm, topped with scallions and cilantro.

chicken, northern thai chile powder, shallots, chicken breast, fish sauce, soy sauce, fresh mint, scallions, cilantro

Taken from www.epicurious.com/recipes/food/views/spicy-chicken-soup-109430 (may not work)