Home Sick Thai Inspired Chicken Soup

I hate being sick.  Detest it.  To make matters worse, I’m horrible at being sick. I have this sort of irrational perspective that if I just decide I am not sick then I am better.  Presto!  This year I avoided the bug and thought I was home free and actually celebrated with a quiet smile on my way home from work last Friday.  Mistake. Sunday morning – signature scratchy throat.  Bummer.  Down for the count.

But the upside of being sick is that I have an excuse to cook soups.  I made this one up today. Like a lot of my recipes it uses ingredients from Trader Joes.  If you don’t have one near you you can fake it.  But write to them and beg.  You’ll love them.

Today I wanted kind of a Thai Style medium spicy chicken soup.  I don’t eat noodles so I used white beans instead.  It turned out great.

Ingredients

  • 4 Ounces Bacon, chopped to 1/2 inch long strips
  • 1 small onion, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 2 Jalapeno Peppers, Seeded, ribs removed and diced small (If you like heat leave the seeds and ribs)
  • 3 ‘baby’ bell peppers, diced
  • 4 Garlic Cloves, smashed
  • 2 boneless skinless chicken breasts diced and simply sauteed.  (a little love oil and salt and pepper)
  • 2 Quarts Organic Free Range Chicken Broth (or whatever kind you like).
  • 2 cans white beans, drained
  • 1 package broccoli slaw
  • 2 TBS Curry Powder (Yellow)
  • 1 TBS Red Chili/Garlic Paste
  • 1 tsp dried basil
  • 1 tsp dried ginger
  • 1 Lime (Juice Only)
  • Roasted and skinned peanuts.  (For Garnish)
  • 1/2 Cup Coconut Milk

In a medium stock pot render the bacon until crispy.  Remove the bacon and eat it while no one is looking (seriously – you’re not going to use it for anything).  Saute’ the onion, celery and carrot in the bacon fat until they just start to brown.  Add the jalapeno and garlic and saute’ for another minute or two (but don’t let the garlic burn).  Add the cooked chicken and stir into the vegetables.  Add the curry powder, chili paste and ginger and stir into the mixture for about 30 seconds.  (the fragrance is amazing).  Add the chicken stock and the drained, canned beans. Add about 1 cup of the the broccoli slaw and the diced bell peppers.

Bring to a boil and reduce heat to a simmer and let the soup cook for at least an hour.  (the longer it cooks the more the flavors will combine).  Just before serving add the lime juice and the coconut milk. (In mine, to replace the sweetness of the coconut milk I use peas).

Garnish with a small handful of peanuts for extra yumminess.

Gloat while you eat.

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