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!
Ingredients
Scale
- 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
Instructions
- 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.
- Simmer uncovered, for 40-60 min until the chicken is tender and cooked through. The meat will be just falling off the bone.
- Carefully remove the whole chicken onto a large platter or roasting pan. Let cool up to an hour, loosely tinted with foil.
- While the chicken cools, let the broth simmer at a higher heat until the broth is richly flavored and more concentrated.
- Strain the broth into a large bowl, saving the broth but removing and discarding the simmering solids.
- Pour the broth back into stockpot and add the remaining ingredients. Simmer gently until carrots are tender,15-20 min.
- While the veggies cook, shred the chicken (without the skin), adding all the meat back into the pot.
- Adjust salt if needed. Enough to get that “zing” but never salty like the sea:)
- Serve with cilantro leaves and scallions.
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!