Asian style chicken soup

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This sure isn’t Papa’s chicken soup, but it’s tasty! I promise, I’ll have some recipes that aren’t Asian flavored soon. The broth of this soup isn’t aggressive. The aromatics make it subtly floral, spicy, salty, and creamy. The basic recipe can be dolled up, like most of my recipes. It actually can be whipped up pretty quickly, and is perfect for lunches. (Coconut substitutions are provided.)

The Ingredients: 

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– 2 lbs chicken

– 1 TBS or so coconut oil (any old oil will work here)

– 8 cups chicken broth. I totally cheated and used boxed stuff, and it worked out beautifully. I meant to grab sodium free, and that is certainly an option, but even regular was fine.

– 2 chunks of lemongrass (I found mine in the herb section of the produce isle in my grocery store)

– 5 cloves of garlic

– 1″ chunk or so of ginger

– bunch of basil

– 2 medium zucchini

– zest of 1 lime

– 1 tsp fish sauce

– 1 tsp sriracha

– 2 TBS coconut aminos

– 1/2 c coconut milk (this can be just left out all together, or heavy cream can be added. I would go a tablespoon at a time until it’s just very slightly creamy)

**Any additives that float your boat. I showed an option for cauliflower rice and spinach at the bottom, but they aren’t pictured in the main ingredients picture**

The Hardware:

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– Good size pot. Heavy duty is nice here, but whatever is available is fine

– Knife

– Rubber spatula (or a wooden spoon)

– Slotted spoon

– Measuring Spoon

– **Not seen because I’m an idiot**: Zester

**NOTE! Most of the cooking with the broth needs to be done with the lid on so things don’t over reduce. If it DOES get a little too strong, just add a little water and call it good.**

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Put some coconut oil in the bottom of the pan. Let it get nice and hot.

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Start searing off the chicken. Get it good and brown, but the goal isn’t to cook the chicken. Just need to get some tasty brown action going on.

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While the chicken is searing, prep the aromatics. First, beat the shit out of the lemongrass. This is to release all the tasty oils. I used the handle of my rubber spatula, and just pounded the snot out of the lemongrass.

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Next, peel and smash the garlic. Easy enough.

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Slice the ginger into wafers. No need to peel the ginger, as it will be fished out later.

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What a pretty fragrant pile!

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Once the chicken is nice and brown, pull it out of the pot. The bottom will be covered tasty brown crusty chickeney goodness. This stuff is awesome.

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Pour the chicken stock into the nice hot pan…

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And scrape up all the delicious crusty goodness. This will make everything full of flavor.

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Stick the browned chicken back into the pot…

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Dump in the aromatics, and put the top on the pot. Let this cook for about 30 minutes, until the chicken is cooked through.

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Take the chicken out and set aside for the time being. There are two options at this point… either continue on with the soup making process, or turn it off, and finish the process later. If continuing, put the lid on the pot and continue simmering for about 20 minutes with the aromatics. If putting it up, leave the aromatics in there, and heat back up when finishing with them there. After the 20 minutes or reheating is done…

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Fish out the chunks of aromatics.

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Thank you for your service, tasty agents of goodness!!

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Shred the chicken, and dump it in the pot.

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Stack up the basil leaves…

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And slice into thin ribbons.

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Add them to the chicken broth mixture, and stir them in.

ImageTo the developing soup, add: 1 tsp sriracha…

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1 tsp of fish sauce…

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and 2 TBS coconut aminos.

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Chop up the zucchini. I like little bite sized chunks here.

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Add the zucchini to the pot and stir it in.

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Add the zest of one lime. Just grate it right into the soup. Let the whole thing cook for a bit. NOW!!! Don’t be like me. I lost track of time and let the zucchini overcook like an idiot. It should have a little bit of bite left to it. NOT be mushy. I mean, it’s still wicked tasty with painfully overcooked zucchini, but still. Keep an eye on it.

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Add 1/2 cup of coconut milk. I wasn’t sure how much it would take, so I added a tablespoon at a time until it was where I wanted it. As it turns out, it was half a cup. Just dump it it…

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And give it a good stir. Taste the soup, and salt as needed. I didn’t have to add so much as a grain, because I used pre salted broth.

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Now, I’ve been eating it like this. Cook up some cauliflower rice. I like letting the pan get good and hot, so the rice will get some brown on it. I didn’t have to season it because the broth was seasoned perfectly.

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I chopped up some baby spinach into ribbons…

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Added the cauliflower to the bowl…

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Then the raw spinach…

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And ladled the hot soup on top of all. The hot broth will wilt the spinach.

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Stir the whole mess together, and enjoy. Everything is tasty and delicious!

3 responses »

  1. I think you would like this Mom. The broth is very herbal and floral, but so subtle. It’s also made really rich by the fish sauce and coconut aminos. It also makes the perfect amount for about a weeks worth of lunches. (Or a dinner and 4 days of lunches 🙂 )

  2. Pingback: Thai-esque chicken stew « Paleo-rrific

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