Homemade Chicken Soup with Vegetables, Thai-style

Set stock in a large soup pot over high heat. As you bring stock to a boil, add prepared chicken, garlic, lime leaves/zest, and chili flakes. Once boiling, reduce to medium-low. Simmer 10 minutes.

Add the vegetables and simmer another 6-7 minutes or until broccoli and red pepper are cooked but still retain firmness and color.

Add the fish sauce, soy sauce, lime juice and sugar. Stir well.

Reduce heat to low and add the coconut milk, stirring until dissolved. Now taste-test the soup, adding a splash more fish sauce if you prefer more flavor or saltiness. Add more lime juice if too salty or too sweet for your taste. Add more sugar if too sour.

This soup is wonderful as is, but if you prefer it spicier, add a good dollop of chili sauce, either my Thai chili sauce or the store-bought kind, such as Sriracha chili sauce (note that the chili sauce will give the soup a reddish tinge, as in the photo). Then sprinkle over some fresh coriander or basil. Fresh bean sprouts can also be added at the table, each person adding their own. Enjoy!

For Chicken-Noodle Soup: I find it's best to boil the noodles separately, drain, and then add as much as you want to each bowl. This method keeps the noodle starch from thickening the soup and changing its flavor. Also, this way the noodles won't soak up all the soup or get soggy in the leftovers, because for sure you're going to want to those tomorrow! Cheers!