Ginger Chicken Soup

Ingrédients

• 1 large yellow onion diced
• 3 stalks of celery diced
• 4 carrots diced
• 1.5 tbsp grated ginger
• 1 tbsp grated turmeric
• 4 chicken thighs
• 6 cups chicken stock
• 1 can unsweetened coconut milk
• 2 tsp fish sauce
• 1 tbsp soy sauce
• Juice of 1 lime
• Green onions
• Chili crunch
• Kosher salt
• Black pepper

Instructions

1. Heat 1 tbsp canola oil over medium heat in a 6 qt. stockpot
2. Pat chicken thighs dry with a paper towel and season with kosher salt and black pepper
3. When the oil begins to shimmer add chicken thighs, skin side down
4. Brown chicken thighs for 8-10 minutes on each side and remove from pot. Let rest on a plate or cutting board skin side up. Once cool remove skin from chicken thighs
5. Add onion celery and carrot and season with kosher salt. Sauté over medium heat until softened about 3-5 minutes
6. Add grated ginger and turmeric stir to combine and cook for an additional 2-3 minutes until fragrant
7. Add chicken thighs back to the pot and add chicken broth
8. Cover and simmer for 25-30 minutes until chicken is cooked through
9. Whole soup is simmering heat pan over medium low heat and add chicken skins. Cook on both sides until crispy about 10 minutes
10. Remove chicken thighs and shred the meat using two forks
11. Add coconut milk to the pot and blend liquid and vegetables with an immersion blender until smooth
12. Add shredded chicken back to soup and finish with lime juice fish sauce and soy sauce. Taste for seasoning and adjust to your preference
13. Garnish with crispy chicken skin chili crunch and green onions