Wednesday, October 3, 2012

Lemony Thai Chicken Vegetable Soup

Yum
I love getting a great deal at the grocery store.  Then taking that great deal and doubling my savings makes me even more happy. Yesterday's Lemon and Sage Roast Chicken transformed itself into this amazing soup for a round 2 recipe.  I don't mind eating leftovers, but creating a new recipe with them is even better in my book.  This soup certainly fits that bill.  My family loved this bright and lemony Thai style soup. The stock was infused with the all the flavors from the roast, especially the lemons.  Finishing off the soup with coconut milk made it creamy, rich and comfortingly delicious. 


 Ingredients:
To make the stock:
leftover roast chicken including any drippings from roast
lemon used when roasting the chicken (discard the sage)
1/2 large onion coarsely chopped
2 stalks of celery coarsely chopped
1 carrot coarsely chopped
3Tbs of fish sauce (for salt flavor)
Salt and black pepper to taste
1 Tbs of garlic grated or minced
1 tsp dried basil
1 tsp dried oregano
red chili flakes to taste
2 bay leaves
Water to fill pot above chicken (12 cups)

Note: If you are preparing this stock without roasting the chicken first, just use some bone in chicken (about 2lbs worth) and slice 1-2 lemons into quarters and place into stock. Then add all other stock ingredients.

Directions for Stock:
Place all ingredients into pot and boil for 45 minutes.  Taste for seasoning add fish sauce as needed for salt.  After stock has boiled and reduced/concentrated in flavor strain stock away from the ingredients using a colander.  To do this I placed a large heat proof bowl (or another pan) under a colander.  Then I pour the stock through the colander and it separated the whole pieces from the stock.  I placed the strained stock back into my soup pot and then picked out all the good chicken meat off the bone. You may have to wait until the chicken cools off so you can handle it with your hands. Discard the boiled onions, celery, carrots because their flavor has been infused into the stock and is not longer needed.  

 Note:  if you have oil on top of the stock, just skim in with a spoon before proceeding.


 Ingredients for Soup:
chicken prepared chicken stock from above
shredded chicken meat from the prepared stock
Fish sauce as needed for salt
1 (15oz) can of coconut milk
1/2 large onion diced
2 large potatoes peeled and diced
2 large carrots peeled and sliced
1 cup frozen peas

 
Directions:  Cook carrots, onion, shredded chicken and potatoes in prepared chicken stock. Once potatoes are tender add the frozen peas and coconut milk then bring to a simmer for 10 minutes. Taste for seasoning and serve.  Garnish with green onions or lemon slices.  Enjoy.

 


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22 comments:

  1. I've been battling a fall cold for weeks now. This is the perfect recipe for me right now!

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  2. It's finger licking delicious & tempting..

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  3. Do you think a rotisserie chicken from the store would work?

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    1. I have never made stock from rotisserie chicken, but why not? :) I hope it works well. Let me know how it turns out. :)

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  4. I love using leftovers like this! Perfect soup for the cold season. Thank you for sharing, Ramona!

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  5. Mmmmm...yummy!! and with thai flavors, this could be my most fav soup :-) n i definitely liked your roast chicken recipe too...how iwish we could be neighbours :-)

    Regards,
    Manju
    http://manjuseatingdelights.blogspot.com/

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  6. Ramona I knew you would be turning the leftovers into something spicy and delicious. This soup looks amazing! I'm with you on the challenge of using up leftovers and savings. Last year I created 4 different recipes from just a few apples, using the same apples I might add. Thanks for sharing this yummy soup recipe.

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  7. This sounds amazing! I know exactly who I'm making this for - my mom's birthday is coming up and she LOVES thai food. =D Hope your week is going well!!

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  8. I love lemon and coconut milk together. This sounds delicious. It is still too hot here in Florida but I am hoping we see some cooler weather soon. We are heading to PA next week so I may get my fill of cold weather and definitely wanting some soup. Happy Wednesday to you.

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  9. I could really use a big bowl of this soup right now. I have the flu =(
    I love recipes that use up leftovers. Great recipe!

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  10. Feel like having a bowl of soup rite now.

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  11. The soup looks wonderful! The fact that it is made from delicious leftovers makes it only better.

    Velva

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  12. I very much enjoy Thai flavors and this looks like the next soup to eat!

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  13. Leftovers are perfect for soup! And this soup looks so tasty and comforting!

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  14. The stock must be soooo good! That's one thing I've never done it - to get stock from leftover chicken... I know I have to do it one day for the best soup! This looks delicious!!!

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  15. A beautiful soup my friend, I love your flavouring every time :)

    Cheers
    Choc Chip Uru

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  16. What a great way to use your leftover chicken! Lots of flavor and certainly quite healthy. A great fall soup my dear.

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  17. wow....sounds like a total winner from the leftovers....i always try to create something interesting from leftovers or we might have a few pairs of eye rolling wen i serve yesterday's dinner again tonite...hehehe

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  18. There is nothing like a two-fer and you made perfect use with this one. Wonderful comfort food or anytime dish.

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  19. I had a cold like a you wouldn't believe this week. I would have loved a bowl of this. Roasted chicken is a great meal but even better when you come up with leftovers like this.

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