Thai Chicken Soup

This is pretty close to eating on the streets of Chiang Mai but without the plane ride!

2 qts Progresso chicken broth
4 cups water
3 teaspoons chicken flavor Better than Bouillon
2 lemongrass stalks, cut into 4-inch lengths
3 Tablespoons minced, prepared ginger
¼ teaspoon red pepper flakes
4 one-inch strips of lime peel
1 large head cauliflower, broken into small florets
½ lb. sliced mushrooms
1 14-oz can coconut cream, do not substitute
2 rotisserie chickens, skinned and deboned, chopped slightly
2 cups  frozen shelled edamame, thawed
½ cup fresh lime juice
¼ cup Asian fish sauce
¼ cup soy sauce
Salt to taste
½ cup chopped cilantro

In a large saucepan, combine the stock, water, bouillon, lemongrass, ginger, chili flakes and lime peel and bring to a boil. Simmer over moderately low heat for 10 minutes. Strain and return to the saucepan. Discard the solids.

Add the cauliflower, mushrooms and coconut cream to the stock and bring to a boil, then simmer over moderate heat 3-5 minutes, until the cauliflower is crisp tender. Add the chicken and edamame and simmer just heated through, about 2 minutes. Stir in lime juice, fish sauce, soy sauce and season with salt as needed. Garnish with cilantro and serve. 

Yield: 8 servings

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