This gluten free Thai Ginger Lime Chicken Vegetable Soup is perfect anytime of the year, but even more so now with cold and flu season upon us.
Degustabox sent me Prince of Peace Honey Ginger Crystals and I thought this would be great for use not only as a tea, but for soup! Honey…to give the soup some sweetness and ginger…great for flavor and touch of spice. I don’t know about you, but whenever I am about to make something Asian inspired, I sometimes forget that I don’t have ginger on hand. The honey ginger crystals tea is sweet and has a touch of spice due to the ginger, great for cooking and drinking especially when you’re sick.
I remember before I left teaching culinary in high school I had all my students make a dish of their own. I was pregnant with Gabriella and was getting ready to stay home. This was a fun project for my students getting to cook what ever they wanted. One of my senior students prepared her family’s Pho!! OH MY GOSH!! THE flavor on that broth was A-M-A-Z-I-N-G! That’s what I kinda wanted to do with this soup, prepare a flavorful broth and add the vermicelli rice noodles, vegetables, and chicken.
I prepare my own chicken stock at home. I buy whole organic chickens and break them down and make stock. I freeze the stock and take out a container whenever I need it. (It’s cheaper to do this).
So to make the broth for this soup- break out the flavors of the garlic, celery, carrots, onions, and lemon grass.
Add your chicken stock, along with cilantro stems, green onions, and spices and cook it on low for about 2 hours. Strain and season. Keep it hot.
All the vegetables cut up for the soup.
Put the vegetables in the hot pot.
Add the chicken. While the vegetables and chicken are still raw, pour the hot stock in. Season.
Place vermicelli rice noodles in a bowl of hot water. Steep for 15 minutes. Cut up the noodles and place in a bowl.
Noodles ready for Soup!
Soup’s done! Let’s eat!
Thai Ginger Lime Chicken Vegetable Soup
For the Stock
- 2 1/2 quarts chicken stock
- 4 each cardamom pods
- 1 each bay leaf
- 1 1/2 cups course chopped onion
- 1/4 cup course chopped carrots
- 1/4 cup course chopped celery
- 6 oz. Prince of Peace Honey Ginger Crystals mixed with water
- 1 tsp. whole black peppercorns
- 2 TBSP gluten free teriyaki Sauce
- 1 stalk lemon grass smashed and course chopped
- 1 clove garlic
- 1 each green thai chili, cut in half
- 1 TBSP tamari
- 1/2 tsp sesame oil
- 1/4 cup cilantro stems
- 2 tsp safflower oil
- 1/2 cup thinly sliced onion
- 1 clove garlic, thinly sliced
- 1/4 cups carrots thinly sliced
- 1/4 cup celery thinly sliced
- 1/4 cup red bell pepper thinly sliced
- 1/4 cup yellow bell pepper thinly sliced
- 1/4 cup green bell pepper thinly sliced
- 8 oz. skin-less chicken breast small diced
- 2 TBSP green onion thinly sliced
- 2 tsp cilantro finely chopped
- 2 each limes juiced
- 1 oz. tamari
- 1 TBSP rice vinegar
- 1 TBSP mirin
- 2 ea green thai chili thinly sliced in rounds with seeds (optional)
- 1/2 cup Vermicelli Rice Noodles
- To Taste Salt
For the Stock
- Gather all ingredients and equipment
- Preheat a large pot over medium high heat. Drizzle in the sesame oil and add the onions, garlic, lemongrass, carrots, celery and cook for 5 minutes to develop the flavors.
- Add the remaining ingredients. Cook for 2 hours over medium heat. Season with salt and strain.
For the Soup
- In a large pot over medium-high heat add the oil and vegetables. Cook for 2 minutes.
- Add the chicken to the vegetables. Cook for another minute.
- Add the hot seasoned stock to the chicken and vegetables and lower the heat to low. The hot stock will continue cooking the chicken and vegetables.
- Add the lime juice, green onion, cilantro, tamarin, rice vinegar, mirin and sliced green chilies. Cook for 5 minutes and season with salt.
- Soak the Vermicelli Rice Noodles in hot water for 15 minutes and cut the noodles into easier to eat portions with scissors. Place 1/2 cup of noodles into each bowl being served. Add the hot soup on top and Enjoy!
Don't feel obligated to add the extra two thai chilies into this soup, if you don't like spicy food.