Truly one of my favorites and close-to a Thai classic. Super simple, and extremely comforting on a chilly winter night. Hope you enjoy this bold, savory, sour soup!
Ingredients: *all organic if possible, serves 4
-2 chicken breasts, sliced thinly (or sub for 1 and 1/2 cup of cubed firm tofu)
-2 cups chicken broth (or sub for vegetable broth)
-1 cup coconut milk (sub for lite coconut milk)
-1/2 red pepper, roughly chopped (or whichever color you prefer)
-1/2 large zucchini, cut bite size (similar size pieces to pepper)
-6 large mushrooms, stem removed, cut into 4 pieces
-handful of cherry or grape tomatoes, cut in half
-2 heads of Bok Choy, knobby stem-end cut off, rinsed well, and cut into 1/2 inch slices
-3 tbsp of lemon juice, fresh squeezed preferred
-1 and 1/2 tsp of brown sugar, coconut sugar or regular sugar
-2 inch chunk of fresh ginger, cut into thick slices
-2 stocks of lemongrass, outer tough stalk removed, cut into 2 inch stalks, and smashed with the butt of the knife to release volatile oils
-2 bird chilies or thai chilies, sliced thin, leaving seeds in (this is medium spicy to hot) *optional
-2 tbsp fish sauce (or sub for Bragg soy alternative, but this does change the taste to slightly briny so only use 1 tbsp)
-8-10 Kefir lime leaves
-1 cup brown or white rice (use whichever you prefer)
-large pot with lid
Cook rice as per instructions on package and set aside.
In a large pot, add the chicken stock, coconut milk, lemon grass, lime leaves, chilies, ginger, fish sauce, and sugar. Bring to a boil, then simmer on low for 10 minutes. Add the sliced chicken. Make sure the soup is on SIMMER only, just bubbling, or the chicken will over-cook and become chewy. After about 4-5 minutes, add the zucchini, peppers, and mushrooms. SIMMER with the lid on for about 5 more minutes, or until veg is just tender. Add the Bok Choy and tomatoes, stir for 1 minute. Remove from heat and add lemon juice. Stir and serve over a about 1/3 cup of cooked rice per person and enjoy! Feel free to add cilantro for a fresh finish!
*you will have the ginger, lime leaves, and lemon grass within the soup, and recommend not eat these. Simple take out with a spoon before serving, or during eating, as this is traditional to keep them in.