I am such a fan of the quick throw together soup. This Thai chicken soup was exactly that. I couldn’t face another plain chicken stock soup – you know when you just CRAVE a big punchy flavour vibe? Well, this was that for me earlier last week. This is easy to make with any kinds of leftovers you have in meat or veg department – except maybe root veg, not so awesome for this texture wise, but zucchini / fennel / kale… Those would all be great veggie alternatives if you’ve not got / don’t eat meat.
To make this as a family meal, simply multiply it out to your desired quantity.
TIP: Everyone’s palate is different: Start with the lower of the suggested measures above and increase as you feel you’d prefer. It’s all about getting a hang of creating balance in a dish first and then increasing intensity as desired.
Pop back and let me know what you thought!
Simple Thai Chicken Soup Recipe
- 100 g left over roast meat I used chicken thigh
- 250 ml quality home made stock (veggie, chicken, beef or fish depending on what meat / not meat you’re using) for a proper stock recipe READ HERE.
- 100 ml coconut milk or 80ml coconut cream with a splash of water
- 2-3 tbsp fish sauce (I use squid brand, nothing but anchovies and salt in it)
- 1-1.5 limes, juiced
- 1-2 tbsp coconut /maple or rice malt syrup
- 1/2 cup chopped kale or bok choy
- 1 handful coriander
- 1/2 zucchini, chopped however you like (or other green veg of your choosing)
- 2 spring onion stalks (if you have. not essential)
- 1/2 red chili (I blend 10 large red chillies – with seeds removed from half of them – with 1/3 cup coconut oil every couple of months and keep in a jar for when I need a chilli kick for something to save having to chop chillies for a small amount, or worse still, waste them due to not needing more for ages thereafter. So I used a heaped teaspoon of that mixture for this.)
- Pop all ingredients except for the fresh coriander into a saucepan.
- Bring to a boil for a minute or two.
- Pour into a bowl
- Top with coriander
- Eat 🙂