No one likes to think about flu season, but when it’s with us, there’s nothing like spicy food to cut through the fog of grumble-nothing-tastes-good-today.
Here’s a nice hearty, spicy, and warming soup to thin the blood, make you sweat just a bit and make you feel so much better! This is the first of several spicy rich recipes to help us through the cold…and the colds.
Thanks to Margaret Turney for this one!
Thai Chicken Soup
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Thai Chicken Soup
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Ingredients
- 4cups Chicken Broth
- 14oz can unsweetened coconut milk
- 1lb mushroomssliced
- 1oz dried shiitake mushroomschopped (optional)
- 10oz can of sliced bamboo shootsdrained
- (or hearts of palmwater chestnuts, etc. ~ i like fresh bean sprouts)
- 2tbsp Fish Sauce
- 1tbsp hot Thai chili-garlic sauce
- 1 LimeJuiced
- 4 Chicken ThighsSkin and bones removed, cut into strips
- sliced into bite-sized pieces.
- 1 small pkg. of rice noodlesoptional
- cup ½coarsely chopped cilantro
Servings:
Units:
Instructions
- Pour broth and coconut milk into a large sauce pan.
- Add the mushrooms, bamboo shoots, fish and chili sauces.
- Grate the peel from the lime into the soup, and add the juice of the lime to the soup.
- Bring the soup to the boil. Add the chicken (and optional noodles) to the soup, simmering until the chicken is cooked, about 6 minutes.
- Sprinkle with the chopped cilantro
- Serve in soup bowls with crusty bread and a green salad on the side.
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