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Michael Dadap’s Spicy Lemongrass, Ginger, Chicken Soup

Michael Dadap’s Spicy Lemongrass, Ginger, Chicken Soup

July 01, 2021, Allison Barcelon

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!

-

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

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