Tomato and Ginger Soup with Grilled Chicken (NES)

By hmp13

Ingredients

• Chicken
• 1 tablespoon minced fresh ginger
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 1 tablespoon ketchup
• 1 tablespoon honey
• 1 tablespoon rice wine vinegar
• 2 whole (about 1 pound each) boneless, skinless chicken breasts
• Soup
• 3 tablespoons peanut oil
• 4 cloves garlic, chopped
• 3 tablespoons minced fresh ginger
• 2 large onions, peeled and diced
• 2 ribs celery, sliced
• 4 carrots, peeled and sliced
• 2 cans (28 ounces each) whole tomatoes
• 2 teaspoons dried coriander
• 1/2 teaspoon crushed red pepper flakes
• 6 cups chicken stock
• 2 cups sherry
• 3 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 2 tablespoons chopped fresh cilantro
• Salt and pepper, to taste

Preparation

Step 1

For the chicken: in a large glass or ceramic bowl, mix the ginger, garlic, soy sauce, ketchup, honey, and vinegar. Add the chicken breasts and stir until completely coated with the marinade. Cover and place in the refrigerator overnight.

Preheat a grill or broiler. Remove the chicken form the marinade and grill or broil until cooked through, about 6 minutes per side. When cool enough to handle, cut into thin slices. Set aside.

For the soup: Heat a large stockpot over medium-high heat and add the peanut oil. Add the garlic, ginger, onions, celery, and carrots. Sauté for 10 minutes add the tomatoes, coriander, red pepper flakes, stock and sherry. Bring to a boil. Reduce heat slightly and simmer, covered, for 35 minutes. Add the soy sauce, vinegar and cilantro. Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth. Return the soup to the pot if using a regular blender. Season with salt and pepper and add the slices of chicken breast.