Thai It Up Chicken Soup
What’s the first thing you think of when somebody says, “Let’s get Thai food”? Most of my friends have an involuntary response: they start to sweat. Many people think that Thai food is hot, hot, hot. Well, maybe not, not, not. True, some Thai food can set off smoke detectors. But real Thai cooking emphasizes distinctive flavor combinations regardless of the heat. This soup, a takeoff on traditional Thai tom kha gai (a chicken soup), uses coconut milk, which is very soothing to the nerves. The ginger aids digestion, while the lime brightens up the overall flavor. The result is a soup guaranteed to jump-start even the most jaded taste buds.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Combine the broth, shallots, ginger, lemongrass, lime leaves, and 1/4 teaspoon of the salt in a soup pot over high heat and bring to a boil. Lower the heat to medium-low and simmer for 20 minutes.
Step 2
Using a slotted spoon, scoop out all of the solids and discard. Stir in the coconut milk and continue to simmer, being careful not to boil, for another 10 minutes.
Step 3
Meanwhile, put the rice noodles into a bowl of hot water and soak until tender, about 10 minutes. Drain and set aside.
Step 4
Stir the carrot and cayenne into the soup, simmer for 3 minutes, then add the chicken and simmer for an additional 7 minutes, until the chicken is tender and thoroughly cooked. Stir in the noodles, lime juice, and the remaining 1/4 teaspoon salt, then do a FASS check. You my want to add a bit more salt and 1/8 teaspoon of maple syrup. Serve garnished with the cilantro and scallion.
Variation
Step 5
For an extra immune booster, add 1 cup of stemmed and sliced shiitake mushrooms when you add the chicken. Want to Thai it up vegetarian style? Use Magic Mineral Broth and add thin strips of tofu in place of the chicken.
rebecca’s notes
Step 6
For an easy way to slice raw chicken, place it in your freezer for 20 to 30 minutes to firm up. Slicing it straight out of the freezer will be a breeze!
storage
Step 7
Store in a covered container in the refrigerator for 3 to 5 days or in the freezer for up to 2 months.
nutrition information
Step 8
(per serving)
Step 9
Calories: 290
Step 10
Total Fat: 15.5g (13.5g saturated, 0.7g monounsaturated
Step 11
Carbohydrates: 35g
Step 12
Protein: 6g
Step 13
Fiber: 4g
Step 14
Sodium: 420mg
