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Chicken + Thai Basil Soup

  • 2 split (bone-in) chicken breasts

  • 2 Tablespoons olive oil

  • 4 oz. wild mushroom mix (oyster, shitake, maitake, etc) or sliced white

  • 1 medium yellow onion, large dice

  • 1 Tablespoon rice wine vinegar

  • 1 medium carrot, peeled + large dice

  • 1 celery root bulb, peeled + large dice

  • 1 stalk lemongrass, super finely chopped

  • 1 can full-fat coconut milk

  • 2 oz. snap peas, frenched (remove the string)

  • .05 oz Thai basil (or regular if not available), picked from stem

  • 2 lime wedges, for garnish + flavor

  1. Place the chicken in a large pot and add just enough cold water to cover it. Bring the water to a low boil over medium heat and cook until the chicken is done (approximately 30-40 minutes). Once the chicken is cooked, remove it from the water and set it aside until it is cool enough to handle. Strain the liquid into a separate container and reserve it for later. 

  2. In the same saucepot, heat olive oil over medium heat and add mushrooms and onions.  Cook until the vegetables caramelize and leave brown bits on the bottom of the pot. Add the rice wine vinegar to deglaze the pot. 

  3. Add the remainder of the diced vegetables and cover with reserved cooking liquid from the chicken. Cover the pot with a lid and turn the heat down to low. Continue to cook until the vegetables are tender. 

  4. Stir in the coconut milk and allow the liquid to simmer uncovered for 10-15 minutes.

  5. Add snap peas and Thai basil and stir. 

  6. Serve as is or over jasmine rice with a squeeze of lime over the top.