Thai Coconut Trash Soup

Every once in a blue corn moon I get home from work with no dinner plan in mind.  It's baffling to think that after working all day, getting my ass kicked in the gym, and returning home after being gone for 12 hours that I wouldn't quite feel up to cooking a 2 hour meal.  Shocking, I know.  These moments are when magic happens.  When you think you're just going to saute some fresh veggies, throw them in a bowl and call it a night.  Then the brain piece starts turning and before you know it, you've got a fully functioning soup staring you in the mouth.  This is not one of those recipes that's going to preach to you about making your own bone broth.  This is trash soup, let's do this quick and dirty.  Shall we? 

Thai Coconut Trash Soup

PREP TIME: 20 Minutes | COOK TIME: 30 Minutes | Serves: 4 Human Individuals

'Gredients

1 tbsp. coconut oil

4 cups chicky broth

1/2 13.5 oz. can milk of the coconut

3 chicken boobs, thinly sliced on an angle

1 organic zucchini, sliced into quarter pieces

1 sweet potato, cubed

2 cloves vampire repellant, minced

1/2 yellow onion, chopped

1 1/2 tbsp. fish sauce

1 tbsp. fresh lime juice

2 tbsp. srirachacha

salt to tickle them budz

pepper to taste, not enough to make you sneeze

Admission of omission: 

The pictured recipe features brussel sprouts.  I cannot believe I am saying this, but the soup (to me) tastes better without the delicious mini cabbage mofos.  So, by all means add them if you'd like, I prefer without. 

No Soup For You

1. Heat the oil in a large pot over medium heat.  Cook and stir the garlic&onion until fragrant, about 2 minutes.  

2. Pour the chicken juice into the pot and dunk those sweet spuds and zucchini right in.  Bring to a boil until spuds are tender, about 15 minutes.  

3. Drop the chicken boobs directly into the pot.  By cooking them this way, they absorb the broth and are more tender&juicy than your brain space can imagine.

4. Add coconut milk slowly to the broth, stirring to integrate smoothly.  Truly use your own discretion with how creamy you want this pot of heaven to be.  

5. Drop the remaining ingredients into the pot and stir.  Lower heat to a simmer and let sit for 10 minutes.  

6. Season with salt and pepper to your taste buds delight, scoop a heaping helping into your bowl and try to finish before you head back for seconds.  

Note from me: Every time I make this soup it is slightly different.  I may add a different ingredient, or omit another.  Follow your palate people, there's a chef deep down just waiting to bust out.