This recipe has a somewhat similar flavor profile to the Asian style chicken soup I made when this blog was fresh and new and shiny. However, it has quite a bit more kick, and is more of a stew than anything. In other words, it’s super stinkin’ tasty, and really filling and satisfying and soul warming. Just what the doctor ordered when feeling cruddy or in need of some comfort. Plus, it’s made in the slow cooker, so it’s mostly wicked easy.
This can be officially known as the week of the lime now…
This beauty could be considered vaguely like Thai Larb, or a meat salad. There are certainly some strong Thai inspired flavors here, and really REALLY hit the spot. It’s usually made with sticky rice or crispy rice, but I obviously left that stuff out, and it was still delicious. When I was testing the recipe, I added some chopped cashews on top, but found I didn’t really need them. Feel free to do so, or peanuts if that is your thing. (By the way, to any Thai folks, I realize this is far enough from what it is supposed to be as almost to be offensive, but it’s totally because I love Thai food and couldn’t live without it…) I made mine with pork, but if you don’t like or should have pork (DAD!!!!!) chicken or turkey is fantastic as well. One last little note, then on to the main event, I promise: I used cukes, carrots, and radishes. I suspect a wide variety of veggies would be awesome here.
So I was looking for something to make with my 4S chicken, and these beautiful baby bok choy called out to me in the supermarket. They were just so pretty, I couldn’t help myself. This recipe isn’t sweet per se, but there is a touch of sweetness among all the tang and flavor. This can be amped up with a half a teaspoon of honey, which I might do if serving these little beauties with something a bit more plain, but with the chicken it was perfect without.
Don’t feel constrained to only serve the sauce with bok choy. This would be great with a variety of different veggies. The process remains the same: make and reduce sauce, steam veggies, cook veggies with sauce, re-reduce sauce. Play around with it!
It looks like a lot of steps, and like it would take a long time, but the whole thing goes pretty quick. MAYBE 20 minutes (if you are taking notes and pictures while cooking.) at the most, so don’t be intimidated by the fact that I felt the need to overcompensate for my crappy picture taking last post with 365465121 pictures for this post. Go forth…. make citrus glazed veggies.
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.)