Earlier this week, my friend Faye who I met this summer at the Kids’ State Dinner sent me a recipe for Thai Chicken Soup. To me, it’s the perfect antidote for all the heavy Super Bowl Food. I made a couple changes to the recipe to accomodate for items I didn’t have and decided I didn’t really want to buy. The results are still great!
Thai Chicken Soup
1 quart Wegman’s Thai Culinary Stock (more about this later)
1/2 – 3/4 cup lite coconut milk (optional)
1 leek, chopped and rinsed
2 cups chopped cabbage
3-4 cloves of garlic, crushed
2 chicken thighs or 1 chicken breast
1. Saute the leek, cabbage and garlic in a TBSP of olive oil until the cabbage starts to soften. Stir often so the leeks don’t burn.
2. Slice chicken into slender strips.
3. Put chicken, veggies and broth in a 4 quart slow cooker and cook on low for 2-4 hours.
Let’s talk about the broth for a second. I know not everyone has Wegmans. I’m truly sorry. Truly. I love Wegmans. But you can make your own Thai culinary stock by adding a little white wine, ginger, lemongrass, lime, and hot chili sauce to your own broth. Play around with the flavorings BEFORE you add the chicken. In case you didn’t notice, the chicken simmers in the broth. You do not cook it before adding it. Of course you can if you like. I’m sure it won’t make a bit of difference.
I’m serving this with a nice big wedge of lime.
The missing items were 1 TBSP fish sauce and 2 TBSP of green curry paste. You can also add some thinly sliced red pepper. I would have, but I forgot to get it.
We’re expecting snow tonight and tomorrow. I’m really looking forward to facing the cold weather with a nice big bowl of this heavenly, hot masterpiece of flavors.