I made this delicious pot of chaos after returning home from a trip to Aotearoa / New Zealand in April. I hadn't gotten proper sick for months if not years, so I whipped up this soup (inspired by traditional American chicken soup, udon soup, and other Asian cuisines). It's so good that I'm going to have to make it again when I'm not miserable!
—
Makes: enough to have a bunch of leftovers if it’s just you; two solid meals and some leftovers for 2
carrots (1-2 big, sliced into medallions or half moons)
garlic (4 big cloves, diced)
white onion (¼ of a small one, sliced into half moons)
lemongrass (2-3 small stalks; better yet: get lemongrass paste and use that)
ginger (1 thumb’s worth; grated)
udon noodles (optional, or other noodles of your choice)
red curry paste (3 TBSP)
soy sauce (1-2 TBSP, to taste)
limes (zest of one, juice of 2-3, to taste)
chicken broth
mushrooms (your choice — enoki would be great, or shiitake)
greens (your choice; i did 2 baby bok choy + 3 leaves of chopped curly kale)
rotisserie chicken or pre-cooked chicken
canned coconut milk
cilantro
- sautée carrots, garlic, and onion in butter or olive oil for about 5-10 minutes, or until browned / softened
- Add ginger, lemongrass, soy sauce, curry paste, lime juice + zest, and chicken broth; bring to a boil and simmer
- After simmering a bit (until carrots are softened to your liking), add the greens, mushrooms, as much chicken as you prefer, and your noodles of choice (if they are dry, add them before adding greens, mushrooms, and chicken so they can cook)
- Stir in about ¼ — ⅓ C canned coconut milk (to your liking)
- Throw in cilantro to taste right at the end
- Taste the soup; add more ginger / lime juice / curry paste / coconut milk to your liking; if you want it spicy add some cayenne pepper or a hot spice / sauce of your choice
- Eat and make sure you don’t accidentally chormp down on a chunk of lemongrass
PRO TIP: top off your bowl with a healthy dollop of chili crisp or Zhong Sauce