Because my diet is primarily Vegetarian I struggle to get the Protein I need. As I really have trouble eating Meat I find that drinking Broths is much more palpable. So, in addition to Juicing I also keep Bone Broth and Thai Broth on hand especially for when I feel I am coming down with something. I know most of you don’t have the time to make your own so I have tested and tasted many store-bought versions and found Kettle and Fire to be the best! https://www.kettleandfire.com/pages/bone-broth-benefits
By far the best Scratch Made Broth I make is the base for Thai Chicken Soup that most of you have ordered and love. I have been asked many times to share the recipe so here it is. After you complete Day 1and strain the Broth that is when you portion Ziploc Bags of Broth for the Freezer or place in a Glass Jar for up to 5 days.This Broth has so many Medicinal qualities and really will help when you feel you are coming down with something!
Thai Chicken and Rice Soup
- 1 Whole Organic Chicken or 2-3 Bone in Chicken Breasts (Can Add More Chicken This Broth Freezes Beautifully and Since It Takes 2 Days to Make I Encourage That)
- 2 Boxes Organic Chicken Broth or Good Chicken Base Added to Water
- 1 Can Coconut Milk
- 4-6 Sticks of Lemongrass (Cut in Half Then Pound a Little to Expose Center)
- 3-4 Chunks of Ginger (Cut in Half or Quartered If Pieces Are Large)
- 1 Bunch Cilantro (Separate Stems) Reserve Roughly Chopped Leaves for Garnish
- Fresh Basil (Chop Before Serving)
- 1 Bunch Green Onion (Sliced Thinly on the Bias) Reserve Half for Garnish
- 1-2 Fresh Jalapeño for Garnish
- Pickled Jalapeños and Their Juice 2 Tbsp * You May Add More on Day 2
- 2-4 Kaffir Lime Leaves (Optional)
- 2-3 Limes (Juiced)
- Green Curry (Optional)
- Jasmine Rice (1cup) May Vary Depending on Number of People You Are Feeding. I like Add a Piece of Ginger and a Lemongrass Stalk in the Water. Then When Finished Zest Some Lime to Enhance the Flavor
Cover Chicken with Enough Broth or Chicken Base and Water to 3/4 of the Pot. Add Cilantro Stems, Ginger, Lemongrass, Kaffir Lime Leaves, Pickled Jalapenos and Their Juice (Probably 4-5 Slices and 2 Tbsp of the Liquid) If You like It Spicier You Can Add More the Next Day). Bring to a Boil Then Cover and Lower Heat to a Good Simmer Cook for 30-45 Minutes Depending on Size of Chicken. Cool Completely Then Store in Fridge Overnight.
Strain Stock into a Large Bowl, Take out Chicken and Shred and Place to the Side. Discard All the Other Stuff. Place Liquid Back in Pot and Bring to a Simmer for 15 Minutes. * This Is Where You Can Freeze Some Broth for When You Are Feeling Under the Weather. Add Coconut Milk Stirring Until Incorporated Then Add Chicken, Lime Juice and Green Onion If Using Green Curry Add a Little. *Taste Your Soup
Ladle over Hot Rice Then Garnish with Fresh Jalapeno, Basil, Green Onion and Cilantro
Cook’s Note: Lee’s Asian Market in Asheville on Highway 25 Has Everything You Need for This Soup and All Things Asian. Lime Leaves, Lemongrass, Ginger, Green Curry, Green Onion and Beautiful Cilantro. the Owner Is Very Helpful and If You Have Never Been to an Asian Market It Is Worth the Trip. Your Flavor Profile May Need Help Day 2 Depending on the Strength of Day 1. Adding a Little Salt, Extra Lime Juice or Jalapeno Juice or You Can Even Add Chicken Base to Really Amp up the Flavor. Play with It!