It’s New Years Day 🔔. Today it’s “heat and serve” day!
Thai soup with chicken is packed with flavor thanks to the combination of curry paste, coconut milk, fresh ginger, and lime 🍋🟩 [I made it in advance] There are many version of chicken soup 🍲🥣. This is my favorite. It has so much flavour and a light soup. Very satisfied feeling. You don’t feel stuffed.
LESS STRESS ~ USE A PRESSURE COOKER* One Pot Cooking
Thai Chicken Soup RECIPE
Recipe
INGREDIENTS
▢ 2 Tablespoons cooking oil, such as vegetable or canola oil
▢ 1/2 cup onion, finely chopped
▢ 1 medium red bell pepper*, cored and seeded then sliced into thin 2-inch strips
▢ 8 oz mushrooms, white or cremini recommended
▢ 4 cups chicken broth
▢ 6 oz chicken breast, diced or cut into bite-sized pieces (or chicken thighs)
▢ 2 teaspoons fish sauce
▢ 1 teaspoon Worcestershire sauce
▢ 1 teaspoon lemongrass paste, or 1-2 stalks lemongrass, optional
▢ 1 can coconut milk
▢ 2 tablespoons red curry paste
▢ 1 teaspoon Sambal Oelek chili paste, or Asian Garlic Chili Paste/Sriracha
▢ 1 Tablespoon cornstarch
▢ Cilantro, parsley, basil
▢ Lime juice
INSTRUCTIONS
1. Make this soup as you like! If you love bold flavours, go ahead and add more of the lemongrass, curry paste and Sambal etc., to your taste preference.
If you don’t want any heat, simply omit the Sambal altogether. Don’t forget to taste and add salt at the end of cooking, as needed, to really bring out all the great flavours.
2. Start the rice cooking. *You can cook the rice ahead and refrigerate or you can use left-over cooked rice.
3. Heat a large soup pot or Dutch oven over medium heat. Add 1 Tbsp. oil. When hot, add mushrooms and cook until golden and tender. Remove to a plate. In the same pot, add another 1 Tbsp. oil and heat. Add the chicken and cook, stirring, until no longer pink. Remove chicken to the plate with the mushrooms. Add a splash more oil, if needed. Add the onion and red pepper* and cook, stirring, just until softened. Return the mushrooms and chicken to the pot. Add the broth and heat through. Add the fish sauce, Worcestershire sauce and lemongrass paste (if using) and simmer 5 minutes. Add coconut milk, turn heat to low, then cover and simmer 2 minutes.
4. In a small bowl, combine curry paste, Sambal Oelek and cornstarch and mix until incorporated. Stir into soup until combined and heat until soup simmers, thickens slightly and has a velvety appearance. Taste the soup and season with salt and pepper, as needed.
5. To serve, spoon some hot rice into a bowl, then spoon hot soup over-top. Serve immediately garnished with cilantro, parsley and/or basil leaves and lime wedges to add a drizzle of fresh lime juice to the soup.
6. Store any leftover rice and soup separately, as the rice will soak up all the soup broth if store together
NOTE: Serve the soup with a tablespoon of cream, sour cream, or high fat yogurt.
Assemble all the ingredients in one pot. Give your taste buds a performance!
* a pressure cooker the heat is distributed evenly. Takes 10 minutes for most soups and tastes like it was simmering all day. [not like a slow cooker, where the bottom gets heated and heat slowly rises and longer cooking time.]
*Dr.Gundry recommends using a pressure cooker for your soup and many other dishes. Nutrients are preserved in a pressure cooker and it’s convenient. Reduces cook time.
- Add*red pepper whole and remove the skin with your hand then chop or separate the pepper into bite sized pieces. Otherwise the skin floats in the soup and you get strands of skin in your spoonful. You can roast the pepper on a gas stove or oven roast to remove the skin.
Simply Splendid Food 