Thai(ish) Chicken Soup
As long as you’ve planned ahead and obtained all the necessary ingredients, this chunky, Thai-inspired dish is the simplest soup you’ll ever make, and will come together in less than 30 minutes. Boasting six vegetables and four herbs, it provides a wealth of anti-inflammatory, cancer-protective and nutrients, and such gustatory pleasure you’ll forget you’re on a diet. Lastly, the chicken provides enough protein to help you feel full for hours. It can be replaced in this recipe by shrimps (I use peeled, raw, frozen shrimps sometimes; they’ll need to be defrosted and rinsed before you add them to the soup) or, for vegetarians, cubed tofu. Serves 4
Servings
4
Servings
4
Ingredients
Instructions
  1. Pour the chicken stock into a medium pot, and ginger and lemongrass and bring to a boil on medium high. Lower heat to medium-low and simmer for 5 minutes. Pour the spicy broth through a fine strainer into another pot to remove ginger and lemongrass fibers; discard these.
  2. Add carrots and simmer for 5 minutes, then add broccoli, mushrooms and sugar snap peas and cook another 3 minutes. Now add chicken (or shrimps, or tofu, whichever using), zucchini, coconut milk, lime juice, Siracha and fish sauce and bring to a gentle simmer.
  3. Now season to taste: You’re aiming for a balance between salty, spicy, sour, and sweet flavors. Start with salty, adding more fish sauce if not salty or flavorful enough (1 tsp at a time). If too sour, add the sugar. If not spicy enough, add more Sriracha. Stir well and simmer until the zucchini are soft. Careful not to overcook, or the broccoli will turn khaki-colored.
  4. Ladle soup into bowls, top with cilantro and spring onions and serve immediately.