The Dish | Thai Chicken Soup

This is one of my sister’s very popular recipes. A perfect light dinner for this cold rainy week following a week of holiday indulging.

INGREDIENTS:

• 1 red onion, chopped
• 1 pack of shiitake mushrooms, sliced
• 2 medium bok choy, sliced and separated stems/greens
• 4 cloves of garlic, chopped
• 2 tsp store-bought minced ginger
• 1 T minced lemongrass (also can be store-bought)
• 1 tsp Thai red chili paste
• 1 tsp cumin
• 1 quart chicken broth
• 1 quart of miso ginger broth from Trader Joes (or another quart of regular chicken broth)
• 2 lbs of chicken thighs or breasts
• 1 8 oz can of coconut milk
• salt and pepper to taste

GARNISH:

• limes
• mint
• cilantro
• Thai fresno chili
• toasted coconut
• Sriracha

DIRECTIONS:

Sauté onions until soft in a large saucepan.

Add shiitakes and bok choy stems. Sauté for another 4 minutes.

Add garlic, ginger, lemongrass and chili paste. Sauté for one minute.

Add the broths and chicken and bring to a boil, then reduce to a simmer.

Cook for 30 minutes or until chicken is cooked.

Remove chicken, shred, and return back to the pot.

Add the coconut milk and bok choy greens.

Stir and cook 5 minutes longer. Add salt and pepper to your taste.