QUICK THAI CHICKEN SOUP

Quick Thai  Chicken Soup

This Quick Thai  Chicken Soup is one of those wholesome soups that’s quick to put together and have on the table in around 20 minutes.  Sometimes I use store bought roast chicken and other times its been leftovers from a chicken that I’ve cooked.
I like it for its hot and sour taste but if you don’t like heat from chilli then leave it out or if you like it extra hot then add some more in.  
I’ve eaten this quick thai chicken soup both hot and cold and it’s nice either way and even though its winter now, there’s nothing more soothing than ginger, lime, chilli and garlic to ward off the cold lurgies.
I always like to make extra soup for work lunches or outings.
Kelp noodles are great in that they are low carb, fat free, contain no grains or gluten  and are full of vitamins and minerals so unlike their grain counterpart they are so much better for you.
Just fill up containers with leftovers and put them into the freezer to have ready on hand for whenever you feel like some winter love. Really nice with the Tigernut dinner rolls, and they are a great substitute for bread.  https://grainfreeandhappy.com/tigernut-dinner-rolls/

 

 

QUICK THAI CHICKEN SOUP

400 grams leftover cooked Chicken on the bone
2 litres Water
2 medium Carrots, grated or sliced very thinly
1 tablespoon Fresh Ginger, peeled and grated
2 tablespoons Fish Sauce
2 whole Baby Bok Choy, stems and leaves sliced in separate piles
450 gram packet Kelp Noodles, rinsed and chopped roughly
1 tablespoon Garlic infused olive oil or 1 clove Garlic, peeled and crushed
1 Fresh Chilli, sliced finely or 1 teaspoon Chilli Flakes
½ cup fresh Coriander, chopped roughly
Juice of 2 medium Limes
Sea Salt and Pepper, to taste

METHOD

In ma large saucepan add chicken, water, carrots, ginger and fish sauce.  Bring to the boil and boil for 5-8 minutes with lid on slightly ajar.

Remove chicken from the saucepan and take the meat off the bones, discard the bones then chop up the meat into bite size pieces and set aside.

Add to the saucepan the bok choy stems, kelp noodles, garlic/ garlic powder and chilli/ chilli flakes and bring back to a boil.

Add chicken, bok choy leaves, coriander, and lime juice.  Taste the soup and if needed add salt and/or pepper.  Turn off heat and serve.

SERVES 4

 

 

 

 

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