I love Thai style soups.
They suit every season of the year, always make you feel good, are always delicious, and while the basics remain the same you can endlessly vary the rest of the ingredients as you wish or based on what have at home.
Ok, so last Sunday I made two whole roasted chickens…
I ate one of them on Sunday evening, the other one on Monday evening, and then I threw all the “waste” in the slow cooker along with some root vegetables and water so that I, twenty hours later, would have a delicious chicken broth to do something fun with when I got home from work on Tuesday.
Initially I was planning on making a chicken soup but…the more of the Tuesday that passed, the less inspired I was by the idea of eating chicken a third day in a row.
So…after a quick re-plan, a quick inventory from memory of what I had at home, and a quick stop at the store for some additional ingredients this is what was eaten that evening instead:
That’s how easy you make a delicious Thai style soup!
Note 1: If you want to make it even more authentic, replace the ginger with Galangal, and the lime zest with 6-10 Kaffir Lime leaves.
Note 2: If your chicken broth is already salted, add the last two tablespoons of fish sauce to taste.
Speaking of fish sauce…I hear a lot of good things about Red Boat fish sauce.
Unfortunately I have not found it available anywhere that ships to Sweden, so I had to go with the least not-so-good one I could find…but it did have unwanted additives (read: sugar) :(
So, if anyone know any place that sell Red Boat fish sauce and deliver internationally (read: Sweden) for a reasonable shipping cost, PLEASE let me know!
Have a great week y’all!