Thursday, October 6, 2011

Serving Up {Soup}: Thai Coconut Ginger Broth

I admit that this picture is not a good photo.  And there is no way the looks of it will make you jump up and add it to your "to try" list.  But hear me out.  The picture doesn't look good because this is something you make/sip when you don't feel good.

As we enter the "virus" season, make sure you have these ingredients on hand.  I generally leave the chicken out of it when I am ill - I just want the brothy goodness.  There is something healing about pouring this into a mug, holding the warm mug in your hand and sipping the delicious brothy flavors of chicken, lemon and ginger.  It warms all the way down and you can feel good that you are actually putting something healthy into your body when you need it the most.

Here is to a healthy fall, but should you need it, you will be glad to have this recipe.

(recipe from Food Renegade)
printable version

1 quart chicken broth
1 1/2 cup coconut milk
1/4 tsp dried chile flakes
1 tsp. freshly grated ginger
juice of 1 lemon
sea salt (to taste)
1-2 cup pulled or cubed cooked chicken (optional)
1-2 green onions, chopped (optional)
chopped cilantro (optional)

Bring the stock to a boil, skim any foam that rises to the top and add coconut milk, lemon juice, chile flakes, ginger, and optional chicken. Simmer for about 15 minutes. Season to taste with salt. Ladle into soup bowls or mugs and garnish with cilantro and green onions.

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