Everyone is sick. So disturbingly sick, it's quite possible that chicken noodle soup sales are skyrocketing across the country. Sure, you may reach for this the bland, sodium-heavy soup blend because its flavorless aluminum can is comforting. But really, you can do so much better for yourself. Making soup truly isn't that hard and how good does a spicy, creamy, and citrusy Thai-inspired soup sound? A lot better than some weird canned "flavored" chicken stock studded with floating bits of weird meat and mushy waterlogged noodles, that's for sure. Yuck.
We think you should totally bypass Campbell's and join us on TEAM REAL FOOD. And after a week spent in cooking schools in Thailand, all I came back with was this
lousy NO IT'S AMAZING chicken soup to share with you. The spiciness from the chiles will totally clear your sinuses, the creaminess from the coconut will sooth your throat, and the citrus will pack you full of all that good vitamin c that you need so badly.
2 carrots, sliced into medallions
1/2 large sweet onion, roughly chopped
1/2 cup straw mushrooms
1 tbsp butter
7 cups chicken stock
1/2 cup lucedio venere black rice, cooked
1 tbsp yuzu juice
juice of 1 lime
1 can of full fat coconut milk
1/2 tbsp galangal
1/2 tbsp ginger, minced
1/2 stalk of lemongrass tied in a knot
2.5 tbsp palm sugar
1 chicken boneless chicken breast, sliced into thin pieces
2 birds eye chiles, bruised and split
1 tbsp cilantro
1. In a tall soup pot, melt butter and add onions, carrots, galanga, ginger, lemongrass, and a pinch of salt; cook for about 3-5 minutes. Add chicken stock, coconut milk, and palm sugar and bring to a boil. Turn heat down and let simmer for 30 minutes or until broth starts to reduce.
2. Add the rice, mushrooms, and the sliced chicken breast and simmer until cooked through. Add the chiles, cilantro, yuzu, and lime and stir. Add salt to taste. Serve immediately