What’s the first thing you think of when somebody says, “Let’s get Thai food”? Most of my friends have an involuntary response: they start to sweat. Many people think that Thai food is hot, hot, hot. Well, maybe not, not, not. True, some Thai food can set off smoke detectors. But real Thai cooking emphasizes distinctive flavor combinations regardless of the heat. This soup, a takeoff on traditional Thai tom kha gai (a chicken soup), uses coconut milk, which is very soothing to the nerves. The ginger aids digestion, while the lime brightens up the overall flavor. The result is a soup guaranteed to jump-start even the most jaded taste buds.

　　

Ingredients

serves 6

　　8 cups Chicken Magic Mineral Broth (page 55), Magic Mineral Broth (page 54), or store-bought organic stock

　　2 shallots, or 1 small red onion, peeled and halved

　　6 1-inch pieces of unpeeled fresh ginger

　　1 stalk lemongrass, bruised and cut into chunks

　　2 kaffir lime leaves, or 1 teaspoon lime zest

　　1/2 teaspoon sea salt

　　1 15-ounce can coconut milk

　　3 1/2 ounces rice noodles, broken into 2-inch pieces

　　1 cup peeled and finely diced carrot

　　Pinch of cayenne (optional)

　　1 organic chicken breast half, cut into 1/8-inch-thick diagonal slices

　　2 tablespoons freshly squeezed lime juice

　　1/4 cup chopped fresh cilantro, for garnish

　　2 tablespoons sliced scallion, cut thinly on the diagonal, for garnish

　　

Step 1

Combine the broth, shallots, ginger, lemongrass, lime leaves, and 1/4 teaspoon of the salt in a soup pot over high heat and bring to a boil. Lower the heat to medium-low and simmer for 20 minutes.

　　

Step 2

Using a slotted spoon, scoop out all of the solids and discard. Stir in the coconut milk and continue to simmer, being careful not to boil, for another 10 minutes.

　　

Step 3

Meanwhile, put the rice noodles into a bowl of hot water and soak until tender, about 10 minutes. Drain and set aside.

　　

Step 4

Stir the carrot and cayenne into the soup, simmer for 3 minutes, then add the chicken and simmer for an additional 7 minutes, until the chicken is tender and thoroughly cooked. Stir in the noodles, lime juice, and the remaining 1/4 teaspoon salt, then do a FASS check. You my want to add a bit more salt and 1/8 teaspoon of maple syrup. Serve garnished with the cilantro and scallion.

　　

Variation

Step 5

For an extra immune booster, add 1 cup of stemmed and sliced shiitake mushrooms when you add the chicken. Want to Thai it up vegetarian style? Use Magic Mineral Broth and add thin strips of tofu in place of the chicken.

　　

rebecca’s notes

Step 6

For an easy way to slice raw chicken, place it in your freezer for 20 to 30 minutes to firm up. Slicing it straight out of the freezer will be a breeze!

　　

storage

Step 7

Store in a covered container in the refrigerator for 3 to 5 days or in the freezer for up to 2 months.

　　

nutrition information

Step 8

(per serving)

　　

Step 9

Calories: 290

　　

Step 10

Total Fat: 15.5g (13.5g saturated, 0.7g monounsaturated

　　

Step 11

Carbohydrates: 35g

　　

Step 12

Protein: 6g

　　

Step 13

Fiber: 4g

　　

Step 14

Sodium: 420mg

　　Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.