Fall is here and I'm super excited about #soupseason. Here's a new recipe I've been trying that I really enjoy. It's super simple and has some different flavors than the usual stuff I make.
Ingredients:
-1 chicken leg or 3-4 bone in chicken thighs
-2 cups chicken stock
-2 tbsp minced ginger
-2 tbsp smashed lemongrass (smashed like you would garlic, do not mince)
-1-2 Thai chilis or spicy pepper
-1 can coconut milk (you can use reduced fat coconut milk if you're concerned about the fat)
-aromatics (star anise, kefir lime leaf, bay leaf)
-vegetable of choice, sliced (bok choy, bell pepper)
-1 tbsp coconut oil
-fresh cilantro/chive
-lime
***You can add rice or noodles to this. I personally prefer sweet potato glass noodles.
Directions:
2. Add in the aromatics, vegetable of choice, thai chili, bone broth and chicken leg/thigh. sprinkle with salt + cover with a lid. cook for about 20 minutes until chicken is completely cooked through.
3. Add in coconut milk and let simmer for 2-3 more mins.
4. Once everything is cooked, put hte chicken in the bowl with the already-made noodles. Strain the soup and keep the broth. Put the vegetables in with the chicken and noodles and pour the strained broth over it.
5. Add some cilantro + lime for garnish.
Enjoy!
-Morgan