Thai Chicken Soup

It shakes me to my core that it is already April. Truly shooketh at the time and where it has gone. I don't know about you, but the year is flying by for me and I'm trying to pinpoint where it is disappearing to. I suppose some of it is going to travel. Some of it is going to friends and family. Most of it is going to work... which isn't a bad thing! But what that means is less time at home and less time cooking, so obviously when I get the chance to cook, I take it. Especially in my mother's kitchen!

I was tasked to babysit my niece this past weekend, which by no means ever feels like a task. It is truly a pleasure to watch her learn, grow, and ask about things. Every time I see her, she has a new thing. Her new thing recently is confirming statements, like... "I'm going to put this over there and  then I am going to take my shoes off, okay?" Or, "We're going to wait in line and go on the carousel one more time, just one more time, and then we can go home, okay?" She's just the cutest damn thing and I want to eat her up and capture every moment of this stage of her life. 

She remembers things I can't even remember myself which is remarkable. When she asks if I remember moments in time from Norway, New York, or Sacramento, I can't fully wrap my mind around how she remembers these things. I may be biased, but I think she might be a genius. 

When she brought up the last time she was sick, she asked me if I remembered me feeding her medicine and soup. I did. I remembered it like it was yesterday because it was the worst feeling in the entire world - seeing the tiny little human so helpless and unable to help herself! 

My mom was very sick this weekend and has been battling this sickness for two weeks, so I was ultimately tasked with taking care of the both of them. It's a weird feeling, having a toddler and a parent both equally dependent on you. It's sad! It's scary! It's something I don't have to experience very often but when I do, I give it my 100%. Fresh Sprite for my mom with two ice cubes every other hour?* OF COURSE. Snacks and breakfast, lunch and dinner for Kaia? NO PROBLEM. (*Lol jk my mom isn't that much of a diva, I forced it on her). 

Sickness = soup in my book. I decided on a soup that has Tom Kha Ghai feels, but with less mushroom and more flava. I loathe mushrooms, but I kept them in there for my mom and for the flavor - I picked them out of my bowl obvi because I hate them but I think if you like mushrooms you'll definitely appreciate them in this soup. You can find the original recipe here. Let me know what you think! 

Ingredients:

2 tablespoons vegetable oil

1 bunch scallions, white and pale greens thinly sliced, dark greens sliced 1 inch thick

4 garlic cloves

1 1 inch piece ginger, peeled, finely chopped 

2 large carrots, peeled, shredded

1 jalapeño, with seeds, thinly sliced 

1 cup maitake mushrooms

1 pound skinless, boneless chicken breasts

1 quart chicken broth

1 14 ounce can of coconut milk

1 tablespoon oyster sauce

1 teaspoon lime zest

Fresh cilantro for garnish 

Lime wedges for serving 

Directions:

1. Heat oil in a large heavy pot over medium-high heat. Cook scallions, garlic, and ginger, stirring frequently, until softened, about 4 minutes. Add carrot, jalapeño, and mushrooms and cook until softened, about 3 minutes.

2. Add chicken, broth, coconut milk, and oyster sauce. Bring to a boil, reduce heat, and cook until chicken is cooked through, 15-20 minutes. Transfer chicken to a plate and let cool slightly. 

3. Add oyster sauce to soup and season with salt and more sauce, if desired. 

4. Shred chicken into large chunks (I use two forks) and return to pot along with sugar snap peas. Stir in lime zest. Top with cilantro and serve with lime wedges alongside.