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chicken shallots fresh ginger stalk lemongrass lime salt coconut milk rice noodles carrot cayenne chicken freshly squeezed lime juice fresh cilantro scallion
Viewed: 14 - Published at: 8 years agoIngredients
- 8 cups Chicken Magic Mineral Broth (page 55), Magic Mineral Broth (page 54), or store-bought organic stock
- 2 shallots, or 1 small red onion, peeled and halved
- 6 1-inch pieces of unpeeled fresh ginger
- 1 stalk lemongrass, bruised and cut into chunks
- 2 kaffir lime leaves, or 1 teaspoon lime zest
- 1/2 teaspoon sea salt
- 1 15-ounce can coconut milk
- 3 1/2 ounces rice noodles, broken into 2-inch pieces
- 1 cup peeled and finely diced carrot
- Pinch of cayenne (optional)
- 1 organic chicken breast half, cut into 1/8-inch-thick diagonal slices
- 2 tablespoons freshly squeezed lime juice
- 1/4 cup chopped fresh cilantro, for garnish
- 2 tablespoons sliced scallion, cut thinly on the diagonal, for garnish
Method
- Combine the broth, shallots, ginger, lemongrass, lime leaves, and 1/4 teaspoon of the salt in a soup pot over high heat and bring to a boil.
- Lower the heat to medium-low and simmer for 20 minutes.
- Using a slotted spoon, scoop out all of the solids and discard.
- Stir in the coconut milk and continue to simmer, being careful not to boil, for another 10 minutes.
- Meanwhile, put the rice noodles into a bowl of hot water and soak until tender, about 10 minutes.
- Drain and set aside.
- Stir the carrot and cayenne into the soup, simmer for 3 minutes, then add the chicken and simmer for an additional 7 minutes, until the chicken is tender and thoroughly cooked.
- Stir in the noodles, lime juice, and the remaining 1/4 teaspoon salt, then do a FASS check.
- You my want to add a bit more salt and 1/8 teaspoon of maple syrup.
- Serve garnished with the cilantro and scallion.
- For an extra immune booster, add 1 cup of stemmed and sliced shiitake mushrooms when you add the chicken.
- Want to Thai it up vegetarian style?
- Use Magic Mineral Broth and add thin strips of tofu in place of the chicken.
- For an easy way to slice raw chicken, place it in your freezer for 20 to 30 minutes to firm up.
- Slicing it straight out of the freezer will be a breeze!
- Store in a covered container in the refrigerator for 3 to 5 days or in the freezer for up to 2 months.
- (per serving)
- Calories: 290
- Total Fat: 15.5g (13.5g saturated, 0.7g monounsaturated
- Carbohydrates: 35g
- Protein: 6g
- Fiber: 4g
- Sodium: 420mg
