-
1
In a large saucepan, cover the yellow- eyed peas with water and bring to a boil.
-
2
Simmer over low heat until tender, 35 to 40 minutes.
-
3
Remove from the heat, add a generous pinch of salt and let stand for 10 minutes.
-
4
Drain and spread the peas on a baking sheet to cool.
-
5
Meanwhile, in a large pot, combine the chicken, chicken stock, lemongrass, lime leaves, crushed ginger, 4 of the garlic cloves and 4 cups of water and bring to a boil.
-
6
Simmer over moderately low heat, skimming the surface as necessary, until the chicken is cooked and the broth is flavorful, about 40 minutes.
-
7
Remove from the heat and stir in the 1 cup each of cilantro and mint, the fish sauce and jalapeno and let stand for 20 minutes.
-
8
Transfer the chicken to a plate to cool.
-
9
Strain the broth through a fine sieve into a large heatproof bowl; discard the aromatics and herbs.
-
10
Wipe out the pot.
-
11
Melt the butter in the pot.
-
12
Add the sliced ginger and the remaining 2 garlic cloves and cook over moderate heat, stirring, until fragrant, about 2 minutes.
-
13
Stir in half of the cooked yellow-eyed peas and the chicken broth and bring just to a boil, then remove from the heat.
-
14
Working in batches, carefully puree the soup in a blender until smooth.
-
15
Return the soup to the pot and bring just to a simmer.
-
16
Remove the chicken from the bones and shred the meat.
-
17
Stir the shredded chicken, lime juice and the remaining yellow-eyed peas into the soup and season lightly with salt.
-
18
Ladle the soup into bowls and serve with cilantro and mint leaves, jalapeno and radish slices and lime wedges.
