Asian Soup

This is a follow-up to the trout post. Surely, you didn't throw your fish bones away. You made a stock! It is very nutritious and so tasty.

You could do a million different things with it, but this is what I did the other day:

I browned up some chicken thighs. Then added 2 quarts of fish stock, salt, grated ginger, sliced lemongrass, and some dried red pepper flakes. And a ton of bite-size pieces of button mushrooms. I brought it up to a boil, then simmered for about an hour. Before serving I gingerly made sure the chicken was pulled apart into manageable pieces. To finish, a couple of dashes of fish sauce and cilantro!