I don’t like being sick. It’s difficult to take time off from work, so there is nothing really in it for me, anyway.
When I’m not feeling well and it’s cold outside, chicken soup helps me feel better. This Thai chicken soup recipe is nice for those days, because the spiciness will open your sinuses, and it has plenty of flavor even when you are stuffed up. It’s easy to make, and most of the ingredients can be kept in your freezer and pantry for a long time, so you can be ready for when the flu or cold strikes.
Thai Chicken Soup
- 6 c chicken stock
- 1 c roasted chicken
- 1 c peeled, cleaned shrimp (optional)
- 1 stalk lemongrass, smashed flat with a frying pan*
- 5 dried shiitake mushrooms
- 4 kaffir limes leaves** or grated zest from 1 lime
- 1 inch slice of ginger, grated
- 2 dried chilies, crushed
- 1 can coconut milk
- 2 T fish sauce
- 3 green onions, sliced (green parts only)
- 1/2 red bell pepper, sliced thin
- 2 T lime juice
* I buy lemon grass at the farmers market once per year, then slice each stalk into 2 parts and freeze. Take out of the freezer a few minutes to thaw before using. Take your anger about being sick out on the stalk by smashing it to release its flavor.
** You can find these fresh in many grocery stores that carry Asian vegetables, or in the frozen section of the supermarket. The packages are small, so you might need help finding them!
Pour boiling water over mushrooms to cover, and let stand 15 minutes. Remove mushrooms and slice into thin strips. Set mushrooms aside. Strain water from mushrooms into pot with chicken stock, and heat to a boil.
Reduce heat to medium. Add chicken, shrimp (if using), mushrooms and lemongrass, and cook for 2-5 minutes until chicken is heated.
Add kaffir lime leaves, ginger, coconut milk, chilis, and fish sauce. Cook an additional 2 minutes.
Add green onions and bell pepper, and cook for 1-2 minutes, until vegetables are hot.
Stir in lime juice and serve.
You can add sliced basil or cilantro as a garnish if you want.
Photo credit: snowpea&bokchoiRead More