This homemade tomato soup is rich, flavorful, and made with milk and fresh tomatoes. Compared to branded soups, it is far superior.
| Prep Time: | 25 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
Ingredients
- 4 bone-in chicken thighs, with skin
- 1 teaspoon sea salt, or to taste
- 1 (2 inch) piece fresh ginger, thinly sliced, or to taste
- 3 sliced green onions, white and green parts separated, divided
- 1 cup coconut juice
- 4 tablespoons water
- 4 Thai chiles, chopped
- 5 sprigs fresh cilantro, stems and leaves separated, divided
- 2 cloves garlic, chopped
- 1 (1 inch) piece fresh ginger, coarsely chopped
- 1 ½ tablespoons fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon fresh lime juice
- 1 teaspoon palm sugar
- 2 ½ tablespoons vegetable oil
Instructions
- Fill a large pot with 4 to 5 inches of water. Insert a large steam rack inside the pot.
- Season chicken thighs with salt and spread ginger slices over top. Arrange thighs in an even layer in a large, shallow, heat-proof bowl. Sprinkle white parts of green onions over top; pour in coconut juice and water. Place the bowl onto the steam rack in the pot.
- Cover the pot and bring water to a boil. Reduce the heat to a simmer and cook until chicken is no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- While the chicken is cooking, combine Thai chiles, cilantro stems, garlic, ginger, fish sauce, vinegar, lime juice, and palm sugar in a food processor; pulse until mixture is well combined. Transfer sauce to a medium bowl and stir in green parts of green onions.
- Heat vegetable oil in a skillet over medium heat until smoking, about 4 minutes. Remove from the heat, pour hot oil into sauce mixture, and stir to combine.
- Use an oven mitt or dish retriever tool to carefully remove chicken bowls from the pot. Transfer chicken to a plate; discard ginger and green onion pieces.
- Pour remaining cooking liquid through a sieve into sauce mixture; stir to combine.
- Pour sauce over chicken. Garnish with cilantro leaves.
Nutrition Facts
| Calories | 314 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 1 g |
| Protein | 20 g |
| Saturated Fat | 5 g |
| Sodium | 935 mg |
| Sugars | 2 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I made this for our Allrecipes Allstars Canada challenge for Lunar New Year. I did make some changes, just because I have a new Instant Pot®, so I added the chicken, the 1/4 cup water and the coconut juice directly to the pot and pressure cooked for 11 minutes. I followed the recipe for everything else. It was good, very moist, maybe needed a little something but I don’t know what. PS – the ingredient list calls for green onions “with white and green parts separated”, Step 1 says to “spread ginger slices and green parts of the green onion on top”, then Step 3 says “add green parts of the green onion” to the sauce. Should Step 1 call for the white part of the onion instead of the green part? Otherwise I don’t know where the white part would come into play. That’s what I did.