Coconut Tamarind Chicken Soup

Sour and a tad sweet, spicy and creamy, this coconut tamarind chicken soup combines the exotic flavors of tamarind, lemon grass, ginger, coconut and Thai chiles with the healing power of chicken stock. It’s very rich and we serve it in small bowls as a hearty starter, or combine it with jasmine rice to make it a full meal. Similar to the Thai Basil Soup, once you have the chicken stock ready, it takes only minutes to assemble this soup.

HOW TO MAKE COCONUT TAMARIND CHICKEN SOUP

Ingredients
3 cups chicken stock
2 tablespoons sugar
1 tablespoon finely grated ginger
2 tablespoons tamarind paste
1 stalk lemongrass, tender inner part, minced
Zest of one lime
2 tablespoons fish sauce
2 cups coconut milk
1 shredded chicken breast
1 tablespoon red Thai chile paste
1 cup (8 oz) shitake or baby bellas (optional)
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Juice of half a lime
2 red Thai chiles, very thinly sliced
Fresh cilantro to garnish each bowl

Instructions
Combine all ingredients above the line into a medium stock pot, bring to boil and simmer for 3-5 minutes.
Remove from heat, add lime juice and chiles.
Serve with fresh cilantro.

CHICKEN STOCK/BROTH

Chicken Stock Ingredients
1 whole pasture-raised chicken, with giblets
2 chicken feet, or 5-7 chicken wings (for extra gelatin)
1 onion
1 carrot
2 celery sticks with leaves
Salt to taste
Spices of your choice, like peppercorns, bay leaves, mustard seeds, cloves, etc.
Enough filtered water to fill a pot

How to make Chicken Stock
Place all ingredients in a large stock pot, fill with water, bring to boil, remove scum with a spoon.
Simmer for 2.5 – 3 hours.
Cool slightly, remove the meat, strain into two 1/2 gallons jars through a fine strainer.