Earlier this week, the denizens of New York City were warned that a blizzard of historic proportions was on its way. Like everyone else, I stocked up on enough food to keep us going for a few days if we couldn’t get out of the house, including the ingredients for this soup. Rob had been feeling a little under the weather, so I’d been thinking about making a pot of chicken soup anyway. I figured I’d deviate from my standard formula and add a healthy dose of ginger and leave out the dairy I generally add. Plus, a good dose of heat is always good for a cold. All of this got me thinking along the lines of Thai chicken coconut soup tom kha kai. This is sort of a simplified, Americanized version, the kind of thing you can make with ingredients from whatever downmarket grocery store has the shortest lines the day before the blizzard that’ll kill us all, especially if you keep decent-quality chicken thighs in your freezer.
The “blizzard” ended up not being much more than a decent snowstorm (6-8″ or so), but this soup is a keeper. It came together very quickly and is one of the tastier things I’ve made in a long time.
Spicy Coconut Chicken Soup
feeds two for dinner with leftovers for the next day’s lunch
4-5 cloves of garlic
1 jalepeno pepper
1 hunk of ginger roughly the size of your palm
1-2 Tbsp. soy sauce
3-4 oz. shitake mushrooms, sliced
1.5 lbs. chicken thighs
4 c. chicken broth
1 c. peeled, chopped carrots
juice and zest of 2 limes
1 can coconut milk
Put the onion, garlic, ginger, and jalapeno in a food processor and pulse until you have a uniform puree, scraping down the sides of the bowl as needed. Heat a bit of olive oil in a soup pot over medium heat and add the puree, along with a teaspoon or so of salt. Cook, stirring regularly for a few minutes. Add soy sauce and mushrooms and continue to stir until the mushrooms soften a bit. Add the chicken, chicken broth, and carrots. Turn the heat up to medium-high and bring to a boil. Then lower the heat and simmer for half an hour or until the chicken is cooked through. Take the chicken out and shred or chop roughly. Add the chicken back to the pot, along with the lime juice and zest and coconut milk. Heat through and serve over rice.