The Twitter and Instagram Post that launched this post gets to the crux of this message – once you have bone broth in your fridge or freezer – you are minutes away from almost any soup you want, assuming you have the right stuff in your fridge, freezer and pantry. But – The best part about making soup from scratch is that no matter or how much or how little you have in said fridge, freezer or pantry you can always make soup.
It just so happens that I made this broth yesterday and still had the chicken meat from the somewhat scrawny egg laying hen that had come to the end of her laying days and ended up in my soup pot. Sidebar 1: The best news about this little hen is that she had spent the better part of her days scratching for bugs and seeds and doing the things that chickens do when they are being happy chickens….but all good things must come to an end, so there she was in my pot along with a half dozen or so chicken feet for extra collagen. Sidebar 2: I was in a huge rush when I made this broth so probably paid a bit less attention than I should have to what went in the pot with the chicken and bits so the resulting broth in all honesty was a bit bland – sometimes this happens. The downside is that it is less enticing on it’s own but the upside is that it is much more versatile. In any event – back to the subject at hand. Having the chicken meat meant that this soup could be lunch for the boys on a lazy Sunday….and, I had this Red Thai Curry Paste, so this happened:
- 2 litres Chicken Bone Broth or good quality organic Chicken stock
- chicken meat shredded (without the skin – trust me, it’s better that way)
- 1 package Shiratake Noodles (the Black or White Yam kind – not Soy)
- 1-2 tsp Thai Red Curry Paste depending on how much heat you like
- 2 tsp Fish Sauce (I brought some Red Boat back from Florida at xmas – if you don’t have any and want to avoid the junky kind just melt 1/2 an anchovy fillet in a bit of warm water – mash it into a paste and add to soup)
- 2-3 Kafir Lime Leaves – it’s worth it to track these down – they give an unmistakable asian lime flavour to the soup
- Lemongrass (I used dried but if you have fresh it’s the best)
- 1/2 can of full fat coconut milk (Native Forest if possible)
- Fresh squeezed lime to taste
- Sea Salt to taste
- 1 cup of baby spinach or bok choy (chopped)
- Combine the bone broth, chicken meat, curry paste, fish sauce, lime leaves, coconut milk and juice of 1/2 a lime in a soup pot and mix well to blend.
- Bring to a simmer and allow to cook covered for 10-15 minutes or until fragrant
- Add the Shiratake Noodles and cook for 2-3 more minutes till heated through.
- Raise the heat to med-hi and add whatever greens you are using – they should wilt quickly at which point you want to take the soup off the heat.
- Taste to correct the seasoning adding more salt or lime juice if needed – remove the Lime Kafir leaves and Lemongrass if you used them and serve in big bowls.
One other thing: If you are lucky enough to have leftovers this broth gets batter when it sits overnight or even for a few hours….try it out and let me know how you do!
This soup is appropriate for Paleo, Primal, Ketogeneic (the noodles have virtually NO carbs) and almost any variation thereof. You can also whisk some MCT (Brain Octane Oil) at the end of cooking the soup before adding in the chicken and noodles to amp up your ketone content….and, if you aren’t on any of these lifestyle plans you can still enjoy it cuz it just tastes good and it’s good for you. Cheers.