Super Green De-Puffing Thai-ish Detox Soup

Don’t worry it still has noodles in it. This soup is loaded with anti-inflammatory ingredients to give you a reset, while still filling you up. It is light and bright but still absolutely chock full of nutritious bits and bobs leaving you feel satisfied, depuffed and RTG. 

Super Green De-Puffing Thai-ish Detox Chicken Soup

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Yield: 6 servings

Author: Bebe Clement

A soup loaded with anti inflammatory ingredients that will still keep you full.

Time

• Prep: 20 mins
• Cook: 1 hour
• Total: 1 hour 20 mins

Ingredients

• 1 whole chicken cut into breasts, thighs, wings and drums, (or can use just 2 breasts and 2 thighs) rinsed and dried
• 2 TB olive oil
• 1 3 inch knob of ginger, roughly cut up
• 4 cloves of garlic, smashed
• 1 1-inch piece of turmeric, grated or 1/2 tsp ground turmeric
• 2 leeks, one sliced into rounds and the other more finely chopped (rough is fine)
• 1/4 tsp red pepper flakes
• 1 TB salt
• 1 tsp fresh ground pepper
• 1 cinnamon stick
• 1 bunch cilantro
• 2 limes, plus more for serving
• 1 heaped TB coconut sugar (or brown sugar is ok)
• 2 TB fish sauce
• 1 TB apple cider vinegar
• Squeeze of sriracha to taste
• 1 cup English peas, fresh or frozen
• 1 cup shelled edamame, fresh or frozen
• 1 cup chopped green beans (cut horizontally into about pea/ edamame sized pieces)
• 1 cup chopped celery
• 3 large fistfuls of torn kale
• 4oz rice vermicelli (if using Thai Kitchen, one bundle of noodles or ½ package)
• For serving: Thai bail (or reg basil), cilantro, mint, green onions, fresh jalapeños (or more sriracha!) and lime wedges

Recipe

1. Pat the whole chicken dry and season with a little salt and pepper. Heat the olive oil in a very large heavy bottomed pot until almost smoking. Working in batches, sear chicken skin side down until deeply browned. This adds depth of flavor and draws out some of the fat. Once all of the chicken is browned, set it aside for a second. Add the ginger, garlic, turmeric, the leek cut into rounds and the red pepper flakes to the hot EVOO + chicken fat combo and cook for 2 mins stirring constantly. Then add the chicken back into the pot and cover with water. Add salt, pepper, cinnamon stick, the STALKS ONLY of the cilantro and one of the limes cut into quarters. Bring whole pot to a boil and then reduce heat and simmer for 30 mins.
2. Once broth is simmered and chicken is cooked through, remove the chicken and set aside to cool. Strain the broth into a bowl and discard all the bits left in the colander. Using a large flat-ish spoon skim any remaining fat off the top of the broth and then return it to low heat.
3. Add the chopped up leek, celery coconut (or brown) sugar, fish sauce, ACV, a squeeze of sriracha and juice of the whole remaining lime to the broth. Ramp up the heat and bring to a lively simmer for about 4 mins. If you broth looks a little low you can add some water if you want it. During this time shred the chicken. Discard any bones or skin or weird bits. Add the chicken, green beans, peas and edamame and simmer 3 mins more. Taste and add more S&P if it needs it.
4. Turn off heat. Add vermicelli and kale and allow to stand for about 3 mins. Stir well so nothing is sinking to the bottom and everyone is all mixed in.
5. Serve topped with chopped cilantro leaves (you used the stalks in the broth), Thai (or regular) basil, torn mint, chopped green onions, fresh jalapenos and lime wedges.