Wow, this soup has restaurant quality. I had two bowls and would have had a shameful third, but my stomach couldn’t handle any more broth…
This recipe is adapted from a new cookbook I have found, The Cancer-Fighting Kitchen. Real food doesn’t have to taste like “health food”. This cookbook has gone four for five in my kitchen. Not bad stats. I have adapted the recipes to my food philosophy (Weston A. Price Foundation, traditional foods, properly preparing grains, etc…).
Here is the recipe, in all its glory:
Thai It Up Chicken Soup
8 cups homemade chicken stock
2 shallots, or 1 small red or white onion, peeled and halved
6 1-inch pieces of un-peeled fresh ginger
1 stalk lemongrass, bruised and cut into chunks
1 teaspoon lime zest
1/2 teaspoon real salt or celtic sea salt
15 oz. coconut milk (not low-fat)
2-3 cups already cooked brown rice or already-cooked brown rice noodles
1 cup peeled and finely chopped carrot
pinch of cayenne
2 organic chicken breasts, cut into slices or chunks (optional: add more or less depending on your broth-stuff ratio in soups)
2 Tablespoons freshly squeezed lime juice
1/4 cup chopped fresh cilantro, for garnish
2 Tablespoons sliced scallion, for garnish
Combine the broth, shallots or onions, ginger, lemongrass, lime zest, and 1/4 teaspoon of salt in a dutch oven over high heat and bring to a boil. Lower the heat to medium-low and simmer for 20 minutes.
Using a slotted spoon, scoop out all the solids and discard. Stir in the coconut milk and continue to simmer, being careful not to boil, for another 10 minutes.
Stir the carrot and cayenne into the soup, simmer for 3 minutes, then add the chicken and simmer for an additional 7 minutes, until chicken is tender and thoroughly cooked. Stir in the rice, lime juice, and remaining 1/4 teaspoon salt.
Serve garnished with cilantro and scallion.
Variation: For an extra immune booster, add 1 cup of stemmed and sliced shiitake mushrooms when you add the chicken.