I rung in my New Years’ eve with a handful of tissues and a congested head! Not the best way to start off, let me say. After being sick for almost 10 days, I was sick of being sick!! After two rounds of antibiotics and numerous steam sessions, I had to take matters into my own hands. So, you know I had to make chicken soup!
I love a good soup! For a summer evening, On a winter night or on a crisp fall day.. I just love soups.. there is so much you can do with them. Add so many flavors.. They are stock full of goodies.. protein, veggies, herbs, spices.. all in one dish! I mean how easy and clever is that ? I am telling you, whosoever invented soups was thinking right!
Now traditional chicken soup can get boring.. a bit.. same old carrots, celery and noodles.. I amp-ed mine up with some South Asian flavors..Added some fresh basil, lemongrass, curry leaves and the flavor was magical..
I made a big batch and the boys in my house ate it with rice! LOL!! So it definitely turned out to be a family favorite.. Try it and let me know how you like it.
To serve 4-6
2 Chicken breasts (skinless and boneless; If using bone in, remember to remove the bones after the broth is made)
1/2″ Ginger root peeled and sliced thin
2 Cloves of garlic sliced thin
4-5 cups of water
Salt and pepper
Add the above to a stock pot and let cook on medium heat for 25-30 minutes till the chicken pulls apart easily with a fork.
1 sprig of Curry leaves
1/2 cup of fresh Basil leaves roughly chopped
1/4 cup of fresh cilantro leaves roughly chopped
1/2 cup of carrots chopped
1/2 cup of baby bella mushrooms chopped
1 medium tomato de-seeded and chopped
1/2 Tbsp of lemongrass paste or 2″ of fresh lemongrass crushed
1/2 cup of coconut cream
Dash of Soy Sauce
Salt and pepper
Add the above (except the cilantro) to the chicken stock and simmer for 10-15 minutes. Remove stalks if using fresh lemongrass and the bay leaves.
Check for salt and pepper. Add the fresh cilantro and Serve hot with a big squeeze of lime! (with or without rice)