Spicy Thai Soup

Ingredients:
Chicken
Chicken broth
Bok Choy
Green onions
Carrot sticks
Broccoli
1/2 Can coconut milk
2 tbsp Apple cider vinegar 
2 Cloves garlic
Shredded ginger
1 Sweet potato cut up
1/8 Cup soy sauce
1 Lime
2 Scoops brown sugar
1 tbsp sesame oil
Rice noodles
Paprika
Basil
Red pepper flakes
Cayenne pepper
Sriracha
Top with: Cilantro 


Directions:
(from scratch optional): Cook whole chicken in pot of boiling water for 1 hour. Dump out all liquid and rinse chicken, add back to pot and boil for another 4 hours. While cooking chicken add lots of fresh ginger, along with pepper, red pepper flakes, cayenne pepper, garlic powder or fresh garlic, basil, and green onions.

Remove all good meat from chicken and set aside in fridge, placing all of the bones back into the broth. Cook for another 1-2 hours, adding the apple cider vinegar. 

Strain all of the junk out of the broth and place broth into large glass bowl (or a couple glass bowls) so you can see the fat rise to the top as it cools. Skim off the fat using skimmer or spoon. (pour some fat over your dogs kibbles!)

Re-add broth to large stock pot and return to medium low heat, adding all of the veggies and additional seasonings, sauces, sugar, etc. (add more fresh garlic and green onions that were lost when broth was strained). Return to high to boil, and cook for about 10-12 minutes or until the diced sweet potatoes can be easily stabbed with a fork. Depending on type of rice noodles, cook time varies, but generally they cook very fast with minimal heat. I used very thin noodles and added them at the very end, turning off the heat as I added them and stirred them around. 

Top servings with cilantro and enjoy! 


Simpler version: 
Cook and shred chicken (I prefer putting it in the crock pot all day). Put everything other than noodles into large pot and bring to boil, reducing heat and cooking for 10-12 minutes or until sweet potatoes are desired softness.  Add noodles.  They don't take long to cook at all!  Serve with listed toppings.