Recipe: Thai Chicken Soup (Low Carb Option)
My family has a love of cookbooks; for as long as I can remember my parents love to pour over glossy pages filled with photographs of food. I remember this cookbook only had recipes for chicken dishes; it was hard covered with a green book jacket. I believe the cookbook is now passed along to a Salvation Army or Post but this recipe remains a staple for my family. At the first sign of sniffles my daddy will bring out his spices and soup pot and get to work.
2017 was a good year, health-wise. Usually I get a brutal sinus infection and / or a cold once per year. 2018 has not been as good a year.... I managed to pick up a cold complete with a sore throat and no voice. Living in a different city than my family, my dad couldn't bring me a pot of soup. So he sent me the recipe, and while I may not be as good as the master... I think I did a pretty bang up job.
Thai Chicken Soup
Makes about 4 Servings
- Vegetable Oil (I used coconut)
- Garlic Cloves
- Rotisserie Chicken (I like the mix of light and dark meat)
- Hot Chilli Powder
- Curry Powder
- Full Fat Coconut Milk (one can)
- Chicken Stock
- Lime (zest & juice)
- Peanut Butter (crunchy or smooth but crunchy is better)
- Noodles (for low carb use Shirataki noodles, I'll link some)
- Yellow Onion
- Coconut Flakes
- Chilli Flakes
Chop up all your veggies and your chicken and set aside.
I was trying to be cognizant of the amount of, but if you want more carrots, use more carrots. Cooking is more fluid than baking and the parameters of a soup are not really that rigid. I used:
1 stick of celery
20 grams of onion
1 breast and 1 drumstick from the rotisserie chicken
Melt 1/2 tsp of vegetable oil in a non stick pan and add your chopped onions and crushed garlic.
Allow the onions and garlic to lightly brown
Add the following spices to the oil:
1/4 tsp curry powder
1/4 tsp chili powder
1/4 tsp turmeric
Add your chicken to the pan and allow everything to get happy on medium heat
Place the chicken in a separate bowl and set aside. With the remaining oil and spice add another crushed clove of garlic to the pan and toss your vegetables into the pan for 2-3 minutes to get some flavour while you prepare your stock.
To your pot add and bring to a boil:
1 litre of chicken stock
A touch of salt
Once the stock is boiling add the can of coconut milk
Once the coconut milk is fully incorporated into the stock, add your celery, carrots, spices, and extras to the stock.
You can play around with concentrations of spices that you prefer, I added:
1/2 tsp turmeric
1/2 tsp of chili powder
1 tsp curry powder
1 tbsp of sriracha
Zest of 1 lime
Juice of 1/2 lime
2 tbsp peanut butter
Let your broth mellow for 1 - 1.5 hours
I create a garnish of toasted peanuts, coconut, and chili flakes in the non stick pan and set aside
When you just can't bear to wait for dinner any longer, add the chicken you set aside earlier to your stock along with cooked noodles. If you are using low carb noodles you just have to rinse the noodles for 3 minutes under cold water.
My family serves with rice and noodles, so if you want it to be low carb you can also have cauliflower rice on the side, but I didn't miss it. It is spicy and peanuty and delicious! It made me feel right at home.