THAI COCONUT LIME CHICKEN SOUP!
I love the full-bodied deep rich chicken flavor the bones from a roasted chicken give a stock. You can use it for many dishes including gravies, braising liquid, risotto, quinoa, pasta and even to boil potatoes. Those beneficial vegetables, onions, celery, and carrots are a great source of vitamins C & K. They are also a rich source of antioxidants and minerals such as sodium, potassium, phosphorus, and selenium. Selenium is a mineral found in soil and plays a key role in metabolism. Chicken soup helps boost the immune system and fight diseases. According to several studies, Chicken soup appears to help fight colds. It also may have a mild anti-inflammatory effect that can help ease symptoms of the common cold. This is all great news because I LOVE soup and consider it a meal in a bowl!
If I make homemade broth I do it the day before I want to use it and store it in the refrigerator overnight so the fat can rise to the top and congeal. It is easy to lift the fat off the top.
If you don’t make your own broth, you can purchase organic chicken and vegetable broth from your grocery store to make soup dishes.
I recommend “IMAGINE”, ORGANIC CHICKEN or VEGETABLE BROTH
ROASTED CHICKEN BROTH
1- 5 to 6 lbs. roasted chicken, homemade or store-bought
2 yellow onions rinsed, skins on cut into quarters
6 scallions, rinsed & chopped in thirds
4 garlic cloves smashed skins on
1 bunch of Italian parsley, rinsed
4 large carrots, peeled and chopped into chunks
8 celery ribs tops included chopped into 2″ chunks
1-tablespoon kosher salt
2 tablespoons of ground cumin
3 quarts water (12 cups)
Separate the meat from the bones, remove the skin, set aside
Place the bones and skin in a stockpot. Add the onions, scallions, garlic, parsley, carrots, celery, salt, peppercorns, cumin, and water
On high heat bring the stock to a rolling boil. Turn the heat down to a low boil. Cover with a lid slightly ajar for 90 minutes
Cool for 1 hour, place in the refrigerator to cool. This will allow for the fat to rise to the top and start to congeal
Skim off as much fat as you can
COOKS NOTE; I MAKE MY STOCK THE DAY BEFORE THIS WAY ALL OF THE FAT WILL RISE AND CONGEAL AND RISES TO THE TOP. I USE A LARGE SPOON TO REMOVE IT!
THAI COCONUT CHICKEN LEMON SOUP!
SERVES 4 TO 6
2-1/2 quarts of the chicken broth
2-15 ounce cans full- fat Thai Coconut Milk
2 Tablespoons of fresh ginger chopped fine
2 tablespoons fish sauce
3 tablespoons of fresh limes or lemons (save rinds to add to the soup while cooking
2 celery ribs chopped into small bitesize chunks
4 scallions sliced thin
½ cup baby Bella mushrooms, sliced thin
6 Shitake mushrooms, stems removed and sliced thin, discard stems
1/3 cup fresh or frozen peas (I threw them in since I had them)
2 cups of the meat from the roasted chicken chopped into 1/2″ pieces
½ teaspoon of red pepper flakes
4 ounces of Angel hair pasta
1 cup of Cilantro chopped coarsely
3 scallions, green part too, chopped thin
1 small jalapeno sliced thin
2 limes cut into wedges
On high heat bring the chicken broth to a boil then lower heat to medium- boil. Add the coconut milk, ginger, fish sauce, lime juice & rinds. Cover the soup pot with a lid and bring to a gentle boil for 30 minutes.
TASTE AND CORRECT SEASONING
Add more salt only if necessary!
PRE-HEAT oven to 250F.
PLACE SOUP BOWLS INTO THE OVEN TO HEAT
Bring the soup back up to a full boil, add the Angel Hair Pasta and, chopped chicken cook for 4 to 5 minutes
Remove the bowls from the oven using an oven mitt
Using tongs lift a portion (there should be at least 4) of the Angel Hair into the heated bowl. Ladle in the hot soup
Garnish with cilantro, scallions, red pepper flakes, jalapeno to taste. Serve with a lime wedge
IF YOU NEED MORE BROTH JUST ADD CHICKEN BROTH OR VEGETABLE BROTH FROM YOUR PANTRY, ONE CUP AT A TIME UNTIL YOU ARE HAPPY WITH THE RATIO OF SOUP TO ANGEL HAIR:)
STAY WARM, SAY COZY! ENJOY!
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