Thai Chicken Soup
by Jim Eaton
1 bunch green onion sliced, separate the green from the white.
2 cups sliced button mushrooms
4 cloves garlic, minced
1 13.5 oz coconut milk
2 boneless/skinless chicken breast, cut into 1 inch pieces
1 teaspoon ginger powder
1 teaspoon galangal powder (optional)
2 teaspoons garlic chili paste or shiracha to taste
1 tablespoon worcestershire sauce
1 12 ounce package kelp noodles (cooked rice noodles or cooked spaghetti will work)
32 oz beef broth (or chicken or veggie*)
Combine the beef broth, garlic, mushrooms, white parts from the green onions and the worcestershire sauce in a large soup pot and bring to a boil.
In a skillet over medium-high heat, sauté the chicken, ginger, galangal, and chili paste until fragrant and starting to brown - about 7 minutes.
Add the chicken and spices to the soup pot. If the liquid is not boiling yet, continue high heat. When the soup boils, reduce to a slow simmer or medium low. Let the soup simmer for 15 minutes to finish cooking the chicken.
Add the kelp noodles and simmer for another minute or two.
Add the coconut milk and serve. Garnish with the reserved green onion.
*To make a vegetarian version use veggie broth and replace the chicken with shiitake mushrooms. Sauté the mushrooms with the chili paste and spices then add to the boiling soup.
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