The soup that made me love soup
I could literally eat it every day
I crave this soup regularly and fix it for my family every time people around us are getting sick. It’s packed with all the good things to help your body fight off illness (garlic, ginger, turmeric, spinach, cilantro) and is incredibly hydrating due to the coconut and chicken broth. Even my pickiest eater likes it and it tastes great the next day for lunch.
Many of you have made this already, but it will be part of this week’s meal plan and I’m staggering the release of recipes to avoid spamming you on Sunday morning (sorry!).
THAI CHICKEN AND SPINACH SOUP
INGREDIENTS
CHICKEN THIGHS INSTRUCTIONS
Clean and dry your chicken thighs, then salt generously on top and bottom with kosher salt.
Heat a large saucepan or deep skillet on medium high, and add 2 TBSP oil and your chicken thighs. Sear each side for 3 minutes. Transfer to a clean plate and set aside, leaving the pan on the stove.
Add the ginger, garlic, onions, and poblano to the skillet and cook for about 3 minutes on medium high heat, adding more oil if necessary.
Add coconut milk, chicken broth, fish sauce, maple syrup, turmeric, and chicken thighs (with juices) to the pan. Reduce heat to medium low, cover and cook for about 20-25 minutes or until the chicken thighs pull apart easily. Add salt to taste.
When the chicken is done cooking, add the cilantro and spinach and cook until just wilted (about 5 minutes)
Prepare your rice or noodles according to package instructions.
Shred chicken with 2 forks before serving. Put 1/2 cup white rice in a bowl followed by the soup. Top with avocado and salt.
ROTISSERIE CHICKEN INSTRUCTIONS
Sautee the ginger and garlic in the oil over medium high heat for 3 minutes. Reduce heat to medium and add onions, poblano, and cilantro (wait to add this if making chicken thighs). Cook for about 3 minutes.
Add coconut milk, chicken broth, salt, fish sauce, sugar, turmeric and cook until just bubbling (about 5-7 minutes).
Add chicken and spinach and cook until warmed and the spinach is wilted.
Put about 1/4 to 1/2 cup white rice in a bowl and spoon the soup on top. Add avocado if you like, but not totally necessary.