Thai Inspired Chicken Soup

It’s a given: “winter” and “soup” are friends. And this winter, this Thai Inspired Chicken Soup has been my BFF.

So, winter. In Minnesota. Almost ten years of living here and I’m still getting used to it.

I need to say some things about it…

1. I think snow falling from the sky is very pretty.  The world becomes this magical snow globe (Except if driving. That can be a dark situation).
2. Snow is fun. Every chance we get (exception: below 10 degrees) the girls and I walk to the “grassy hill” where we sled to our hearts content. On sunny days, when the snow is like powder and gloriously sparkly, my oldest says the snow is filled with “sugar fairies”. Some days, the snow is thick and perfect for snowman building. A few weeks ago, we brought out some leftover Halloween candy for prime snowman face making but when we found the snow wasn’t willing, we sat there in the snow and ate up that chocolate. But I especially like when the earth ices up and only a fresh dusting of snow is on the ground. The 0.00001% of dare devil in me is thrilled when my girls and I sled down together on the same sled. This is the closest I’ll venture to skydiving.
3. Sub zero temperatures are not exactly my jam. What is one to do in these temperatures?! A Saturday or so ago we brought the girls outside and threw hot water in the sky to watch it evaporate midair. Amazing!!!! Other than that fancy experiment, I am at a loss for things to do. How many days in a row will this trick be exciting? I mean, it’s a 10 second thing and then we have to rush in before our tears turn into ice on our face. There aren’t many ways to play in weather such as this. So we stay indoors. Alllllll day.

This soup has been exactly the thing on a stay inside, all day kind of day. Just watching it simmer on the stove brings the hopeful cheer of something cozy when the world outside is a bit hostile feeling:)

This soup is not difficult. It takes time and a little love but is not hard! I love eating Thai food any chance I get and I had to throw in my favorite Thai flavors. By no means authentic I’m sure, but delicious.

And warm.

Thai Inspired Chicken Soup From Scratch

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• Author: Come Sit At The Table
• Prep Time: 20 mins
• Cook Time: 2 hours 20 mins
• Total Time: 2 hours 40 mins
• Yield: 8-10 1x
• Category: Soup
• Cuisine: Thai

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Description

Whole30 Thai Inspired Chicken Soup. Homemade chicken soup richly flavored and infused with lemongrass and cilantro. Nourishing veggies and umami pack a satisfying punch!

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Ingredients

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• 1 4-5 lb chicken (giblets removed)
• 1 bunch of cilantro, stems and leaves separated
• 1 whole stalk lemongrass, diced (you can leave tough upper part whole)
• 1 green onion, roughly chopped
• 1 yellow onion, outer peels washed and saved, quartered (this adds a nice flavor and color)
• 2 shallots, roughly chopped
• 4 cloves garlic, smashed
• 1 tablespoon of salt, more to taste
• 2.5 cups diced carrots
• 2.5 cups sliced shiitake mushrooms (8 oz)
• 3 stalks baby bok choy, stalks and leafy greens, chopped (6 oz)
• 1–3 Thai chilis, diced (omit for AIP)
• 1 tablespoon coconut aminos
• 1 heaping teaspoon ground ginger
• 1 teaspoon fish sauce (if desired)
• Juice from 1 large lime
• splash rice wine vinegar
• Cilantro leaves and scallions for garnish

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Instructions

1. Put chicken, cilantro stems, lemongrass, green onion, yellow onion and peels, shallots, garlic and salt into a large stock pot over medium high. Add enough water to barely cover the chicken. Bring to a simmer and adjust heat throughout to keep a very gentle simmer. Occasionally skim off the foam that rises to the top.
2. Simmer uncovered, for 40-60 min until the chicken is tender and cooked through. The meat will be just falling off the bone.
3. Carefully remove the whole chicken onto a large platter or roasting pan. Let cool up to an hour, loosely tinted with foil.
4. While the chicken cools, let the broth simmer at a higher heat until the broth is richly flavored and more concentrated.
5. Strain the broth into a large bowl, saving the broth but removing and discarding the simmering solids.
6. Pour the broth back into stockpot and add the remaining ingredients. Simmer gently until carrots are tender,15-20 min.
7. While the veggies cook, shred the chicken (without the skin), adding all the meat back into the pot.
8. Adjust salt if needed. Enough to get that “zing” but never salty like the sea:)
9. Serve with cilantro leaves and scallions.

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Notes

This recipe makes a lot of soup! But freezes well. You can freeze leftovers into individual portions than thaw in fridge overnight for an easy reheat at work or quick lunch at home! Also, you are the master of your own fate with the heat. Add a lot of Thai chili peppers or none at all!