Thai Veggie Chicken Soup
Thai Veggie Chicken Soup
Necessity really is the mother of invention! We recently relocated to Thailand, yes Thailand, and let’s just say my tummy may still think it’s in the Pacific North West. Also, being one who loves Asian ingredients, I am delighted to be able to find some of my favorite Thai ingredients such as lemongrass and kaffir lime leaves in my nearby grocery store. For these two reasons, I’ve created this super flavorful, but still soothing to your system, Thai Veggie Chicken Soup. You may need to make a special trip to an Asian market in your area to find a few of these ingredients, but trust me, it will be worth the trip. Another great thing about this soup is that it is made with a vegetarian base, so if you are not a fan of chicken, you can simply substitute the chicken for a source of vegetarian protein such as lentils, fermented tofu or chickpeas and you will have yourself one delicious vegetarian meal.
- Yield: 6 1x
- Category: Appetizer, Dinner, Lunch, Main Dish, Soup
- Cuisine: Asian, Thai
Ingredients
Scale
- 1 small white onion (diced small)
- 1 large carrot (diced small)
- 3 tbsp fresh ginger root (minced)
- 2 cloves Garlic (minced)
- 2 large stalks lemongrass (bruised and sliced into large pieces)
- 4–5 kaffir lime leaves (left whole)
- 1 lime (juiced)
- 1 tbsp organic low sodium tamari (or coconut aminos)
- 1 tsp Thai style red chili paste
- 8 cups veggie stock
- 2 tsp extra virgin coconut oil
- 1 pound chicken breasts (sliced or)
- Himalayan pink salt (to taste)
- Freshly ground black pepper (to taste)
- 1/2 package Korean sweet potato glass noodles
Instructions
- Heat a large stock pot over medium high heat.
Once the pan is hot, add the coconut oil. Once it is melted, add the onion, carrot, garlic, ginger, salt, pepper, sauté until the veggies are well sweated and a bit of color starts to develop. - Add 8 cups of veggie stock. Stir until well incorporated. Add the lemongrass, kaffir lime leaves, chili paste and soy sauce or tamari. Turn up the heat and bring the mixture to a boil, then turn the heat to medium-low and simmer for 35 minutes to 1 hour. Letting the soup simmer for longer will help develop the flavor of the soup.
- Add the chicken, to the simmering broth and continue to cook the soup for 20 minute more. Add the fresh lime juice and serve over Korean sweet potato glass noodles (prepared according to package instructions). Enjoy!
Thai Veggie Chicken Soup – Necessity really is the mother of invention! We recently relocated to Thailand, yes Thailand, and let's just say my tummy may still think it's in the Pacific North West. Also, being one who loves Asian ingredients, I am delighted to be able to find some of my favorite Thai ingredients such as lemongrass and kaffir lime leaves in my nearby grocery store. For these two reasons, I've created this super flavorful, but still soothing to your system, Thai Veggie Chicken Soup. You may need to make a special trip to an Asian market in your area to find a few of these ingredients, but trust me, it will be worth the trip. Another great thing about this soup is that it is made with a vegetarian base, so if you are not a fan of chicken, you can simply substitute the chicken for a source of vegetarian protein such as lentils, fermented tofu or chickpeas and you will have yourself one delicious vegetarian meal. – white onion (diced small), carrot (diced small), fresh ginger root (minced), Garlic (minced), stalks lemongrass (bruised and sliced into large pieces), kaffir lime leaves (left whole), lime (juiced), organic low sodium tamari (or coconut aminos), Thai style red chili paste, veggie stock, extra virgin coconut oil, chicken breasts (sliced or), Himalayan pink salt (to taste), Freshly ground black pepper (to taste), Korean sweet potato glass noodles, , Heat a large stock pot over medium high heat.
Once the pan is hot, add the coconut oil. Once it is melted, add the onion, carrot, garlic, ginger, salt, pepper, sauté until the veggies are well sweated and a bit of color starts to develop.; Add 8 cups of veggie stock. Stir until well incorporated. Add the lemongrass, kaffir lime leaves, chili paste and soy sauce or tamari. Turn up the heat and bring the mixture to a boil, then turn the heat to medium-low and simmer for 35 minutes to 1 hour. Letting the soup simmer for longer will help develop the flavor of the soup.; Add the chicken, to the simmering broth and continue to cook the soup for 20 minute more. Add the fresh lime juice and serve over Korean sweet potato glass noodles (prepared according to package instructions). Enjoy!; ; – – Appetizer – Dinner – Lunch – Main Dish – Soup – Asian – Thai – Dairy Free – Gluten Free – Healthy Comfort Food – Lectin Free – Vegetarian