I receive my best inspiration when I’m serving my husband. He was recently a little under the weather, and I knew soup would accelerate his recovery. I didn’t want to go the traditional chicken noodle soup route, and wanted something with a bit of heat to sooth his inflamed sinuses. This got me thinking about chilis, ginger and garlic, which led me to what is modernly known as Thai.
This soup recipe is perfect for knocking out winter sniffles, but as delicious if you are 100% well. The heat and herbs pack a punch for the immune system AND palate you wont soon forget. Easy to pull together, this soup is ready in under an hour from start to finish, fit to feed a family of five easily. The biggest effort will be spent chopping veggies, but every dice is worth it! We ended up with leftovers, and let me tell you, once the flavor of this soup sets, you will experience a journey to flavor town like nothing else!
Try it out today and be sure to leave a comment and let us know what you think! Shalom!
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Ingredients
6-8 cups of chicken broth (use 6 if you want a thicker soup)
1.5 pounds chicken breast, cut in cubed pieces
2 leeks, sliced (white and yellowish/green parts)
2 bunches of baby bok choy, sliced thin
1 yellow onion, diced
1 red bell pepper, diced
5 – 6 cloves of garlic, minced fine
1.5 ginger root, minced
4 teaspoons basil paste, separated
3 teaspoons lemongrass paste, separated
3 tablespoons red curry paste (add more if you want more heat)
2 tablespoon green curry paste
3 teaspoons brown sugar
1 can of coconut milk (use fat/white part and discard clear liquid)
1.5 tablespoon fish sauce
Lime wedges for squeeze and garnish
Scallion, sliced thin for garnish
3 tablespoons fresh cilantro, rough chopped, plus more for garnish
Salt and pepper as desired
Garlic powder
Directions
- Add 1.5 tablespoon of avocado oil to cubed chicken and season salt, pepper, and garlic powder.
- Heat a large stock pot over medium-high heat and add 2 tablespoons of oil. Add seasoned chicken and brown until cooked through. Once done, pour into a bowl and seat aside with juices.
- While chicken is browning, preparing your rice noodles according to the package instructions and set aside until assembly.
- Add 1 tablespoon of oil to the empty pot you prepared the chicken in, and add onion, leeks, garlic, and ginger. Fry until fragrant, about 4 minutes. Leeks and onion will begin to turn translucent.
- Add bok choy and red bell pepper and stir to combine. Cook for 2 minutes.
- Add chicken back and add brown sugar on top. Stir to combine with all ingredients. Add both curry pastes, 3 teaspoons of basil paste, and 2 teaspoons of lemongrass paste. Stir all ingredients and cook for 1-2 minutes.
- Add 6 cups of chicken broth, coconut milk, fish sauce. If you want a brothier soup, add the two additional cups of chicken broth. Allow to come to a boil and turn heat down to low to simmer.
- Taste soup and add salt as necessary. You will also add 1 teaspoon of basil paste and 1 teaspoon of lemongrass paste to the broth. You can also add more of the curry paste if you want a spicier broth.
- Once you have the flavor perfect, allow to simmer for 2-3 minutes more, and add fresh cilantro and turn heat off.
- Spoon the broth over prepared rice noodles and garnish with scallion, cilantro, and the squeeze of a lime wedge. Enjoy!