Michael Dadap’s Spicy Lemongrass, Ginger, Chicken Soup

Looking for the perfect recipe to enjoy with a dab of Djablo hot sauce? Look no further! This recipe is courtesy of Laura Dadap, the founder of Djablo, and her dad Michael. Laura says it's her go-to for comfort food anytime she feels herself coming down with a cold or feeling a little blue.

Spicy Lemongrass, Ginger, Chicken Soup

Ingredients:

• Chicken (Whatever parts of the chicken you prefer to eat! Laura likes to use thighs and drumsticks. You can even throw a whole chicken in a big pot.)
• 1 stalk lemongrass
• 1 2" chunk of ginger, peeled and sliced
• 1 medium sized long Italian pepper
• 1 medium yellow onion, quartered
• Leafy green veggie (Laura uses bok choy or spinach)
• 1 medium tomato, cut into 8ths
• Salt and black pepper to taste

Cooking Instructions:

1. Peel the outer layer of lemongrass off and chop off the bottom of the stalk. Pound it out with a meat tenderizer and then tie it in a knot.
2. Peel the skin off of a 2" inch chunk of ginger and slice thinly.
3. If you like the soup extra spicy, poke a hole in the long Italian pepper.
4. Rinse chicken and put in a large pot with lemongrass, ginger, and long Italian pepper. Fill with water until everything is covered.
5. Turn the stove to med/high and bring the pot to a rolling boil, then turn down to simmer.
6. Chop and prep other vegetables.
7. Add yellow onion and bring the pot back to a rolling boil again. Then, turn back down to a simmer. Repeat the process by adding leafy green vegetables and tomato.
8. Serve and enjoy!

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Laura likes to eat this with white rice and a little bowl of fish sauce mixed with lemon and a teaspoon of Djablo Original!