Thai Soup is So Versatile Anytime of Year
(Modify depending on preference and food sensitivities)
- 3/4 lbs of boneless skinless chicken or an equivalent amount of tofu or fish whichever you prefer. Or just make it completely with vegetables
- 1 bunch of scallions
- 2-inch piece of fresh ginger peeled and finely chopped (I use my mini processor for both ginger and garlic and do that together)
- 4 garlic cloves (minced with ginger)
- Shredded carrots
- Shredded zucchini or sliced bell peppers (I don’t eat any peppers because they are inflammatory to me)
- Diced bok choy
- 1 cup of sliced mushrooms (I prefer portabella, but some people like shiitake)
- 4 cups chicken or vegetable stock (I use my homemade bone broth. See recipe here)
- 1 can organic coconut milk (I use full fat, but I do not eat grains. If you eat grains, you might want to substitute low-fat coconut milk)
- 1 tbsp. fish sauce ( I use Thai Kitchen, its gluten-free, non-GMO)
- 1 tsp lime zest
- Fresh minced herbs such as cilantro or basil
- 2 tsp cooking oil. (I use coconut oil. You could use Avocado oil or Olive oil)
- Salt and Pepper and Jalapeno pepper to taste. (I make it mild and my men add the red pepper to their soup bowls)
- a couple of stalks of fresh lemongrass (do not cut it too small) You will want to remove after cooking.
Directions for Thai Soup on the Stove
- Heat Your Oil in a Large bottom pot.
- Add garlic ginger mix with thinly sliced green onions to the oil. Cook for about 5 minutes-stirring to keep the garlic and ginger from burning.
- Add your other vegetables –mushrooms, carrots, peppers or zucchini and bok choy and cook them for another 4 minutes
- Add the soup stock, chicken or tofu, and fish sauce and cook until the tofu or chicken is thoroughly cooked. For chicken its probably about 20 minutes.
- Add in your stalks of lemongrass. Make sure they are larger enough to see and remove before eating.
- Remove chicken or tofu and chop up or shred
- Add the coconut milk, put the chicken or tofu back in, and add your herbs and lime zest.
- Just heat things up, remove the lemongrass, and serve the soup with the lime wedge.
- Have the salt, pepper, and other spices on the table for your family.
Many recipes I have seen add coconut milk sooner to the soup, but I do not add until the very end of my cooking. I find it is fresher this way. When you refrigerate your soup, the coconut milk will solidify, but it will still taste yummy each time you heat it up. Eat within a few days or freeze for later.