In an effort to warm up, spicy soup was in order. Luckily, this soup was ready in no time flat. The stock and chicken were prepared this weekend, the thing that took the longest time was cleaning the mushrooms! Boyfriend and I were warm in no time!
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Thai Chicken Soup
Adapted from Cooking Light
This chicken for this recipe is from the soup stock we prepared earlier this week. Once it comes out of the stock pot, let it sit on a sheet pan and cool for a while. Once you can handle it without burning your hands, tear the chicken apart with your hands or two forks. If you didn't make stock this week, I like to use those grocery store roasted chickens, they work just the same!
1 tbsp canola oil
1 cup mushrooms, quartered
1 red bell pepper, chopped
1 1/2 tbsp fresh ginger, minced
3 cloves garlic, minced
1 (3-inch) stalk lemongrass, sliced in half lengthwise
2 tsp chili garlic sauce (mine has a rooster on the jar and is written in Vietnamese)
3 cups chicken stock (homemade or prepared)
1 1/4 cup coconut milk
1 tbsp fish sauce
1 tbsp sugar
2 cups shredded cooked chicken
3 green onions, cut into 3-inch pieces and cut in half lenghtwise
3 tbsp fresh cilantro, chopped
juice for 1/2 lime
In a 4-quart pot, heat oil over medium heat. Add mushrooms, bell pepper, ginger, garlic and lemongrass, cook for 3 minutes. Add chili sauce and cook for 1 minute. Add chicken stock, coconut milk, fish sauce and sugar. Stir and bring to a simmer (liquid will bubble and foam). Reduce heat to low and cook for 10 minutes. Add chicken and cook for 2-3 minutes to warm chicken. Add green onions, cilantro and lime juice. Serve up a big bowl and warm up!