Recipe:

/ˈresəˌpē/

4 Large Chicken Thighs

1 can coconut milk

32oz Vegetable Broth

3 Peppers

1/2 White Onion

1 Lime

3 Baby Bok Choy

2 Cups White Mushrooms

2 tsp Minced Garlic

1tbsp Minced Ginger

1 Stalk Lemongrass

1tbsp Gochujang

1tsp Garlic Powder

1tsp Turmeric

Cilantro

Basil

Salt

Pepper

EVOO

I love love love love Thai food. In particular this soup. Along with Pad Thai, Mango Sticky Rice and everything in between. It’s one of my favorite things to eat because the ingredients blend so well. After a little too much wine and convincing myself my Kidneys are going to fail me, (they’re not), I decided to use this soup as a way to cleanse. Packed with ginger, turmeric, garlic and lemongrass it is the perfect cure-all.

In a large soup pot, on medium heat, add about a tablespoon of Olive Oil, your minced garlic, and Chicken. When the Chicken begins to brown on both sides and there’s some of that fatty juice in the bottom of the pan add your vegetable broth.

Now is when I like to add my ginger, lemongrass and sliced Onions and Peppers. For the lemongrass slice it like you would a spring onion. Then with the flat part of a large knife, press down to smash it and release the aromatics of the lemongrass.

In regard to the peppers, I do 3 Peppers, one yellow, one red and one orange. I just like the colors, there’s really no reason other than that so if you prefer red, feel free to use all red.

After about 15 minutes covered on low heat, add Coconut Milk, Mushrooms, Bok Choy and your seasonings. I like to toss my Bok Choy in whole, but separating the stalks makes it easier to eat with a spoon.

Mix in Gochujang paste or a tablespoon of chili flakes, a handful of fresh basil, garlic powder, turmeric, Salt and pepper.

Let simmer for another 15 minutes. Remove your chicken thighs and using two forks pull apart the meat. Add your shredded Chicken back into the soup and serve when ready.

Top with a little cilantro, flaky salt, chili flakes, and a lime wedge. Feel the healing powers and slurp it up!