Servings: 4 to 6
Mirin and sesame oil add sweet, toasty notes to this tangy soup, and the greens give it a wholesome, filling feel. Rainbow chard makes it look bright.
When buying Swiss chard, look for leaves that are thick and a dark, rich shade of green, without wilted edges. The stems should be bright and unbruised. Swiss chard can be refrigerated in a plastic bag for up to 5 days.
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I loved the swiss chard in this soup. It gave a great color element as well as adding nutritious greens to the soup. The flavor as the soup cooked was more thai than chinese, so I opted out on the sesame oil. The soup didn't need it. Next time I will add kale as well for some more body. I also feel that the chicken could be subbed out for tofu.
Excellent soup, all I heard was slurping from the 2 kids and husband
A hodgepodge of fusion that didn't work for me. This cool climate dark leafy green with Thai overtones is too busy with competing flavors. I've never used olive oil and toasted sesame oil in the same recipe, let alone with mirin, rice wine vinegar and lemongrass. Chard is too earthy for this dish. Bok choy or Napa might work better if sauteed in grapeseed oil.
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