Thai Soup is So Versatile Anytime of Year

Ingredients

(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

  1.  Heat Your Oil in a Large bottom pot.
  2. 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.
  3. Add your other vegetables –mushrooms, carrots, peppers or zucchini and bok choy and cook them for another 4 minutes
  4. 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.
  5. Add in your stalks of lemongrass.  Make sure they are larger enough to see and remove before eating.
  6. Remove chicken or tofu and chop up or shred
  7. Add the coconut milk, put the chicken or tofu back in, and add your herbs and lime zest.
  8. Just heat things up, remove the lemongrass, and serve the soup with the lime wedge.
  9. 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.

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