GINGER CHICKEN COCONUT CHILI LIME SOUP

Inspired by Thai flavors, the broth is heavily flavored with garlic, ginger and chilies, balanced with coconut milk, then fortified with bok choy, snap peas, variegated kale and water chestnuts, and finished with a garnish of fresh cilantro, Thai basil, mint, green onions and a bright squeeze of lime. It’s a WOW!

·      8 organic chicken thighs with bone and skin

·     Sea salt

·      3 tablespoons sesame oil

·      White pepper

·      8 cloves garlic, finely minced

·      5-6 inches peeled ginger, finely minced

·      2 jalapeno chilies, stemmed and seeded, finely diced

·      3 quarts (12 cups) chicken broth

·      7 ounces (1/2 can) coconut milk

·      A few shakes of Thai fish sauce, to taste

·      4 bok choy, chopped

·      4 cups varieted kale (or any variety) ,chopped

·      2 cups snap peas, stemmed and chopped

·      1 can water chestnuts, drained

·      2 cups Jade Pearl Rice (or jasmine rice), prepared per package instructions.

·      1 cup fresh cilantro leaves, chopped

·      1 cup fresh Thai basil leaves (or basil), chopped

·      1 cup fresh mint leaves, chopped

·      4 green onions, chopped on diagonal

·      4 limes, cut into wedges

Season the chicken thighs on both sides with sea salt and white pepper. Heat a large stockpot or Dutch oven on medium high heat. When hot, add the sesame oil, then the chicken in a single layer, skin side down. Brown the chicken for about 3 minutes per side, until golden. Remove chicken from pan and set aside. Remove some of the fat in the pan, leaving a thin layer to saute the aromatics.

Add the chopped garlic, ginger and chilies and saute on medium high or 2-3 minutes as you incorporate the browned bits on the bottom of the pan. Place the chicken back into the pot, then cover with chicken broth. Bring to a boil, then immediate lower the heat and simmer for about an hour to cook the chicken through and let the flavors incorporate.

When the chicken is very tender, remove from the broth and discard the skin, bones and cartilage. Shred the chicken with two forks, then return the shredded chicken to the broth. Add the coconut milk and stir to combine. Taste the broth and if it’s not salty enough, add a few shakes of Thai fish sauce until it tastes well-seasoned. The soup will hold at this stage until ready to serve.

When you are ready to serve, add the fresh vegetables, the bok choy, kale and snap peas, plus the water chestnuts. Stir to combine. Let the vegetables cook for just 2-3 minutes, to keep them bright. 

To serve, place a large spoonful of cooked rice into a bowl, then spoon over the hot soup. Garnish with a large helping of freshly chopped cilantro, Thai basil and mint, plus green onions, and lastly a squeeze of fresh lime. Serve immediately.