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It’s nearly summer in the Ohio Valley. The Red’s are playing ball and there’s nightly music on Fountain Square. The dog park is full of furry friends and easy conversations with neighbors. It’s perfect weather for dining al fresco – out an a sunny restaurant terrace or on my own flower-bedecked balcony. My container garden is filled with herbs and flowers in a brilliant array of yellow, orange and purple and the fridge is stocked with abundance from the local farmer’s market. And I’m dreaming of soup.

A couple of days ago I received Bon Appetit’s Healthy Recipe for a Thai chicken soup. It looked so delicious and so light, I decided on soup despite the near 80 degree temps today. Am I glad I did!

Thai Chicken Soup
6 SERVINGS
Active Time: 30 minutes Total Time: 55 minutes

INGREDIENTS

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2 tablespoons vegetable oil
1 bunch scallions, whites and pale-greens thinly sliced, dark greens sliced 1-inch thick
4 garlic cloves, minced
1 1-inch piece ginger, peeled, finely chopped
1 jalapeño, with seeds, thinly sliced (or seeded if you prefer less heat)

1 large carrot, shredded

8 oz container shiitake mushrooms stemmed and sliced

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1 pound skinless, boneless chicken breasts or thighs
1 quart low-sodium chicken broth
1 14-ounce can coconut milk
1 tablespoon (or more) fish sauce (such as nam pla or nuoc nam)
Kosher salt

2 cups thinly sliced sugar snap peas

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1 teaspoon lime zest, divided
Fresh tender herbs (such as cilantro or basil or both)

Lime wedges (for serving)

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PREPARATION

Heat oil in a large heavy pot over medium-high heat. Cook scallions, garlic, and ginger, stirring frequently, until softened, about 4 minutes. Add carrot, jalapeño, and mushrooms and cook until softened, about 3 minutes.

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Add chicken, broth and coconut milk. Bring to a near boil, reduce heat, and cook until chicken is cooked through, 15-20 minutes (I used chicken tenders and the cook time reduced to 10 minutes). Transfer chicken to a plate and let cool slightly.

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Add fish sauce to soup and season with salt. Shred chicken into large chunks and return to pot along with sugar snap peas. Stir in lime zest. Top with fresh herbs and serve with lime wedges alongside.

NOTE: I also reserved some of the scallions and jalapeno to use as garnish as I like a fresh crunch. Also added fresh bean sprouts as a garnish.

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So glad I decided to Thai one one tonight! Added benefit: no hangover tomorrow!

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