Thai It Up Chicken Soup

• 8 cups Chicken Magic Mineral Broth (page 55), Magic Mineral Broth (page 54), or store-bought organic stock
• 2 shallots, or 1 small red onion, peeled and halved
• 6 1-inch pieces of unpeeled fresh ginger
• 1 stalk lemongrass, bruised and cut into chunks
• 2 kaffir lime leaves, or 1 teaspoon lime zest
• 1/2 teaspoon sea salt
• 1 15-ounce can coconut milk
• 3 1/2 ounces rice noodles, broken into 2-inch pieces
• 1 cup peeled and finely diced carrot
• Pinch of cayenne (optional)
• 1 organic chicken breast half, cut into 1/8-inch-thick diagonal slices
• 2 tablespoons freshly squeezed lime juice
• 1/4 cup chopped fresh cilantro, for garnish
• 2 tablespoons sliced scallion, cut thinly on the diagonal, for garnish

1. Combine the broth, shallots, ginger, lemongrass, lime leaves, and 1/4 teaspoon of the salt in a soup pot over high heat and bring to a boil.
2. Lower the heat to medium-low and simmer for 20 minutes.
3. Using a slotted spoon, scoop out all of the solids and discard.
4. Stir in the coconut milk and continue to simmer, being careful not to boil, for another 10 minutes.
5. Meanwhile, put the rice noodles into a bowl of hot water and soak until tender, about 10 minutes.
6. Drain and set aside.
7. Stir the carrot and cayenne into the soup, simmer for 3 minutes, then add the chicken and simmer for an additional 7 minutes, until the chicken is tender and thoroughly cooked.
8. Stir in the noodles, lime juice, and the remaining 1/4 teaspoon salt, then do a FASS check.
9. You my want to add a bit more salt and 1/8 teaspoon of maple syrup.
10. Serve garnished with the cilantro and scallion.
11. For an extra immune booster, add 1 cup of stemmed and sliced shiitake mushrooms when you add the chicken.
12. Want to Thai it up vegetarian style?
13. Use Magic Mineral Broth and add thin strips of tofu in place of the chicken.
14. For an easy way to slice raw chicken, place it in your freezer for 20 to 30 minutes to firm up.
15. Slicing it straight out of the freezer will be a breeze!
16. Store in a covered container in the refrigerator for 3 to 5 days or in the freezer for up to 2 months.
17. (per serving)
18. Calories: 290
19. Total Fat: 15.5g (13.5g saturated, 0.7g monounsaturated
20. Carbohydrates: 35g
21. Protein: 6g
22. Fiber: 4g
23. Sodium: 420mg

chicken, shallots, fresh ginger, stalk lemongrass, lime, salt, coconut milk, rice noodles, carrot, cayenne, chicken, freshly squeezed lime juice, fresh cilantro, scallion

Taken from www.epicurious.com/recipes/food/views/thai-it-up-chicken-soup-379200 (may not work)