Every time we put together our biweekly grocery order from Door to Door Organics, this recipe popped up on their site. I must have been subconsciously shopping for ingredients to make this delicious meal. I was also intrigued by the fact that this had very little in the way of spices and currys, besides the fresh ones. And, really, it’s hard to not be excited about a meal when it starts this beautiful!
Start by chopping the green onions – I did it at an angle to be fancy…not sure that it helped or not!
Chop the mushrooms, carrots, green peppers, and jalapeno into thin strips. I hesitate to say I julienned them, but I made an attempt.
For the ginger, I used my standard trick of grating a frozen ginger root to create a fine snow-like powder. It almost dissolves, and makes for a much stronger flavor than dried ginger.
I made sure to remove the seeds and ribs of the jalapenos before cutting. This helped to cut down on the heat, because we had a number of kiddos at the table for dinner.
Start by sautéing the onions, ginger, and garlic in oil. The recipe calls for canola, but I cook with coconut oil so substituted.
After a few minutes, toss everything else (besides the chicken and snow peas) and let it saute and soften.
Cube the chicken thighs into bite-sized pieces. I like using kitchen shears for this task.
Once the mixture on the stove has softened, it’s time for the chicken.
It looks like a lot, but I promise it cooks down and works out to being the right amount.
The coconut milk goes in with the broth to make it creamy.
While the soup was coming to a boil, I sliced the snow peas into strips. (The recipe called for snow peas, but if I make this again I might try sugar snap peas instead.)
And then they get stirred in as well, along with the lime zest and juice. I also threw in handfuls of chopped cilantro and chopped basil. Taste it at this point, and add in salt to your liking. I ended up adding a bit over a teaspoon.
Fill up your favorite bowl and dig in!
Thai Chicken Soup
(find the recipe here on Door To Door Organics’ site)
- 2 TBS canola oil
- 1 cup green onions, thinly sliced
- 4 garlic cloves, minced
- 1 TBS ginger root, peeled and minced
- 1 cup carrots, thinly sliced
- 1 cup shiitake mushrooms, stems removed and sliced
- 1 jalapeno pepper, thinly sliced (seeded if you prefer less heat)
- 1/3 cup green bell pepper, thinly sliced
- 1 pound chicken thighs, cubed
- 4 cups chicken broth
- 1 14oz. can of coconut milk
- 1 TBS fish sauce, or more to taste
- salt to taste
- 1 cup sugar snap peas, thinly sliced
- 2 limes, one zested and juiced and the other quartered for garnish
- cilantro leaves, for garnish
- basil leaves, for garnish
- Heat the oil in a large pot over medium-high heat.
- Toss in the green onions, garlic, and ginger, stirring frequently, until softened, about 4 minutes.
- Add carrot, jalapeño, green peppers and mushrooms and cook until softened, about 3 minutes.
- Add in the chicken, broth, coconut milk, and fish sauce. Bring to a boil, reduce heat, and cook until chicken is cooked through, 15-20 minutes.
- Season the broth with salt and more fish sauce, if desired.
- Add in the sugar snap peas.
- Stir in the lime zest and juice and top with fresh herbs.
- Serve hot, with the lime wedges on the side.
This post was sponsored by Door To Door Organics, now delivering in Ohio!
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