Jeff’s Chicken & Chiles Cold Buster

I take pride in taking care of myself.

I work from home a bunch of the time. I don’t have little kids running around.

And I’m not exposed to a many of the 7 Dwarfs most offices have (I’m mostly concerned with Sneezy and Grumpy… though I avoid Doc if I can)…

So I rarely get sick.

But sometimes, even the best of us can get sidelined. And if I feel a cold coming on, I whip up a batch of this soup. It’s got everything I need: warm comfort, something to whip my immune system back into shape, and even something to open up my sinuses.

I’ve been known to bring this to a neighbor or friend who’s under the weather, and typically, they rave.

Maybe you’ll find it handy sometime. Hopefully it’s because you’re looking for something delicious, not because your stuffed up. But if you do succumb to the common cold, be sure to hydrate, don’t push yourself, and grab a cup of this to get you through…

Jeff’s Chicken & Chiles Cold Buster

What you’ll need:

  • 2 teaspoons sugar (optional, though this little won’t hurt you and you pour it off anyway)
  • 1 piece of ginger (about an inch, peeled and sliced into thin stalks)
  • 3/4 to 1 lb of boneless, skinless chicken thighs (organic if possible)
  • 6 cups chicken stock (I make my own but storebought is fine)
  • 3 shallots, halved
  • 4 cloves garlic
  • ¾ cup jasmine rice (I don’t typically eat rice, but it works here)
  • 2 tablespoons lime juice (or more if you like)
  • 1 tablespoon fish sauce (gives it a real nice flavor)
  • Salt (to taste)
  • 3 Thai green chilies (sliced thin, cross wise so they’re circles)
  • 2-3 scallions (also cross wise)
  • 2 tablespoons roasted peanuts (unsalted, crushed)

How to prepare:

Combine half a cup of hot water and the sugar in a bowl, and stir until it dissolves. Add your ginger and let it cool. Once cool, drain and set it aside.

Add your stock to a pot and bring the chicken, shallots and garlic to a boil.

Reduce the heat and simmer, about 25 minutes (long enough for the chicken to be cooked).

Remove the chicken and garlic to cool. Discard the shallots (or save for future use).

Smash the cooked garlic into a paste and put it back in your pot. Shred the chicken and set it aside for now.

Bring the stock back to boil and add rice. Reduce heat and simmer until the rice is tender, about 35-40 minutes or so. Then stir in lime juice, fish sauce and your shredded chicken.

Taste and see if you need salt. Or you could add another splash of the fish sauce.

When you serve, top with your reserved ginger, chilies, scallions and peanuts.

I’m telling you, I don’t wish a cold on anyone, but it’s almost worth it to get a bowl of this soup.

It’s not exactly my grandma’s chicken soup. But don’t tell her… (it’s better!).


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