Thai It Up Chicken Soup

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.

Ingredients

8 cups Chicken Magic Mineral Broth 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
31/2 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

Preparation

Combine the broth, shallots, ginger, lemongrass, lime leaves, and 1/4 teaspoon of the salt in a soup pot 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 of the solids and discard. Stir in the coconut milk and continue to simmer, being careful not to boil, for another 10 minutes.

Meanwhile, put the rice noodles into a bowl of hot water and soak until tender, about 10 minutes. Drain and set aside. Stir the carrot and cayenne into the soup, simmer for 3 minutes, then add the chicken and simmer for an additional 7 minutes, until the chicken is tender and thoroughly cooked. Stir in the noodles, lime juice, and the remaining 1/4 teaspoon salt, then do a FASS check. You may want to add a bit more salt and 1/8 teaspoon of maple syrup.

Serve garnished with the cilantro and scallion.

Variation: For an extra immune booster, add 1 cup of stemmed and sliced shiitake mushrooms when you add the chicken. Want to Thai it up vegetarian style? Use Magic Mineral Broth and add thin strips of tofu in place of the chicken.

Prep Time: 15 minutes · Cook Time: 45 to 55 minutes · SERVES 6

Storage: Store in a covered container in the refrigerator for 3 to 5 days or in the freezer for up to 2 months.

Per Serving: Calories: 290; Total Fat: 15.5 g (13.5 g saturated, 0.7 g monounsaturated);

Carbohydrates: 35 g; Protein: 6 g; Fiber: 4 g; Sodium: 420 mg