If you were tuned in on Monday, you know that I posted the recipe for the Flu Fighter Chicken Stock. This Thai Chicken Soup uses that stock as the base.
Now, if you are fighting the flu, you may not have the energy to get all creative and make something more sophisticated than just drinking that steamy Flu Fighter broth from a mug so let’s assume (and hope!) that you are on the mend or just preventing the sickness in the first place and have some energy to make this.
If neither is true and you don’t have the time or inclination to make the stock, my favorite store-bought broth is Imagine No-Chicken Broth. It is a bit more expensive than some of the others but the quality is worth it (Not getting paid to say this and they probably do not know who I am – it is just that good!).
Don’t be intimidated by the list of ingredients – this soup comes together really quickly and is quite satisfying. Everyone in my family loved it, especially my almost 3 year old. You can do most of the prep in advance (the night before or morning) and save even more time.
And, it is 4 Weight Watchers Points Plus for 2.5 Cups. That is unheard of – especially for a creamy soup with coconut milk!
- Even though I used Choy Sum in my version, I called for Baby Bok Choy. They are interchangeable and Choy Sum can be hard to get. With that being said, regular Bok Choy (or even Chinese Cabbage) would work just as well here.
- Have you heard of Maitake Mushrooms yet? They are supposed to be an excellent Immune System booster and are being studied for their potential cancer-fighting properties. You can even buy Maitake extract and supplements made from them. Now, as much as these mushrooms are praised for their healing properties, they are not always easy to find so I suggest substituting Shitake Mushrooms.
Inspired By: Thai Chicken Soup By Sarah Ashley
- 1½ tablespoons organic coconut oil
- 1 pound baby boy choy (I used Choy Sum but that is not easy to find), whites and greens separated and thinly sliced
- ¼ teaspoon ground turmeric
- ½ teaspoon ground cumin
- 1″ piece ginger root, peeled and thinly sliced
- 1 jalapeno, seeds removed, quartered and thinly sliced
- 8 cups Flu Fighter Chicken Stock
- 2 cups cubed chicken breast
- 4 ounces maitake (or shitake mushrooms), stems trimmed and sliced into ¼” pieces
- 1 14.5-ounce can light coconut milk
- 1½ tablespoons fish sauce
- ½ tablespoon Sriracha
- Handful of Thai Basil leaves and/or Cilantro leaves, roughly chopped
- 1 bunch of scallion greens, thinly sliced
- 1 lime, cut into wedges for serving
- Begin by cleaning and chopping the Bok Choy (or Choy Sum if you can get it). Separate the whites and greens and thinly slice both.
- Peel ginger (using spoon technique) and thinly slice. Slice jalapeno in half, carefully remove seeds (preferably in sink with gloves on), quarter and thinly slice.
- Measure spices, stock, fish sauce and Sriracha. Open coconut milk. Rough chop your fresh herbs. Thinly slice scallion greens and cut lime into wedges.
- Heat a large soup pot over medium high heat. Once hot, add coconut oil and then chopped bok choy whites. Cook for 1 minute, stirring constantly and then add turmeric, cumin, sliced ginger and jalapeno. Continue cooking for 30 to 45 seconds, stirring constantly.
- Pour in stock, raise heat to high and bring to a boil.
- Once boiling, add cubed chicken breast, bok choy leaves and mushrooms. Cook for 2 minutes.
- Remove pot from heat and stir in coconut milk, fish sauce, Sriracha, chopped scallion greens and cilantro/thai basil.
- Serve hot with a lime wedge and Enjoy!