Thai It Up Chicken Soup

Name: Thai It Up Chicken Soup
Yield: serves 6
Ingredients: 8 cups Chicken Magic Mineral Broth (page 55), Magic Mineral Broth (page 54), or store-bought organic stock; 2 shallots, or 1 small red onion, peeled and halved; 6 1-inch pieces of unpeeled fresh ginger; 1 stalk lemongrass, bruised and cut into chunks; 2 kaffir lime leaves, or 1 teaspoon lime zest; 1/2 teaspoon sea salt; 1 15-ounce can coconut milk; 3 1/2 ounces rice noodles, broken into 2-inch pieces; 1 cup peeled and finely diced carrot; Pinch of cayenne (optional); 1 organic chicken breast half, cut into 1/8-inch-thick diagonal slices; 2 tablespoons freshly squeezed lime juice; 1/4 cup chopped fresh cilantro, for garnish; 2 tablespoons sliced scallion, cut thinly on the diagonal, for garnish

December 9, 2011

What’s the first thing you think of when somebody says, “Let’s get Thai food”? Most of my friends have an involuntary response: they start to sweat. Many people think that Thai food is hot, hot, hot. Well, maybe not, not, not. True, some Thai food can set off smoke detectors. But real Thai cooking emphasizes distinctive flavor combinations regardless of the heat. This soup, a takeoff on traditional Thai tom kha gai (a chicken soup), uses coconut milk, which is very soothing to the nerves. The ginger aids digestion, while the lime brightens up the overall flavor. The result is a soup guaranteed to jump-start even the most jaded taste buds.

Recipe notes

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