Monday, June 3, 2013

Cold Chaser Thai Soup

This soup recipe quickly became my favourite after I discovered Thai Chicken Soup at a local restaurant.  I was looking to be inspired by both clean eating and a low carb option.  I normally leave out the rice noodles and add extra bean sprouts.  Inspiration for this recipe came from my knowledge of hot and sour soup and further researching flavours in thai soups such as, Tom Yum and coconut curry.  It quickly became a family favourite and I have made pots upon pots by request for my Mom and sister Amber.  Even my niece at 10 months laps it up.

This soup freezes extremely well in Mason jars (as you will see in other blogs, I love my mason jars for meals).  Make sure to leave enough head space to avoid breaking the jar.  This is especially helpful for families on the go or shift workers like myself. I have become the envy of the lunch room, as the aroma of this soup fills the break room.  This soup is especially beneficial for those suffering a cold, due to the large amounts of ginger and garlic. The stock preparation can be used with your favourite chicken soup recipe to increase its cold fighting power and give it a little thai-spiration.

The Cold Fighting Stock
1 1/2 Box Chicken Stock
2 Cloves of Garlic (chopped finely)
2 Stalks Lemongrass (outside brown leaves peeled and cut in rounds 3/4 of the way up the stock. discard top 1/4 of stock as it is bitter)
4" Piece of Ginger (chopped finely)

Main Soup Ingredients
2 Cans Coconut Milk
2 1/2 - 3 tbs Red Curry Paste
2 Tbsp Fish Sauce
1 Tbsp Soy Sauce
1 1/2 tsp Worcestershire
2 Tbsp Sweet Thai Chilli Sauce (or 1 tbs of Chili Garlic Sauce and 1 1/2 tbs Honey and 1 tsp Sambal Oelek)
3 Tbsp Ginger (finely grated)
1 Tbsp Rice Vinegar
Zest and Juice of 1 Lime
3 large Shallots (thinly sliced)
2 Chicken Breasts (thinly sliced)
8 oz pre-sliced Cremini Mushrooms
5 oz Matchstick Carrots
1/2 lb Baby Bok Choy (Chopped and white end discarded)
1/2 Bunch Cilantro (roughly chopped)

Finishing the Soup
Zest and Juice of 2 Limes
1/2-1lb of Bean Sprouts
1/2 Cilantro Bunch (roughly Chopped)
1 Cup Fresh Pineapple (small bite sized)

Garnishing & Serving
Chopped Tomato
Chopped Cilantro (The second half of the bunch)
Finely Chopped Mint (few leaves per bowl)
Lime cut into wedges
Rice noodles

Add Chicken Stock, Garlic, Lemongrass, and Ginger to a large soup pot.  Bring to a boil and turn down to a simmer for 30 minutes covered.  Strain broth and add back to the pot.

Add, Coconut Milk, Red Curry Paste, Fish Sauce, Soy Sauce, Worcestershire Sauce, Sweet Chili Sauce, finely grated ginger, Rice Vinegar, Zest and Juice of Lime and shallots.  Bring back to a boil and add Chicken. Allow to cook for 10 minutes then add: Mushrooms, Carrots, Bok Choy and Cilantro.   Bring to a boil and reduce to a simmer for 10 minutes.

Adjust soup to taste by adding more, Sambal Oelek, Red Thai Curry Paste and Ginger.

Take soup off heat.  Add zest and juice of 2 limes, Bean Sprouts, 1/2 Bunch of Cilantro and Pineapple.

Laddel hot soup over vermicelli rice noodles and diced tomato.  Top with fresh cilantro, fresh mint leaves, and a wedge of lime.   Allow soup to sit for 3 minutes to allow noodles to cook.

Let guests add extra spice with Sriracha and to cool down those tastebuds a Cool Coconut Smoothie coming soon to the blogs.

Signing off with a smile and a happy heart! Thanks for letting us share a little piece of home with you.

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