Thai inspired Chicken Noodle Soup

In a large pot on medium heat with oil, add the 1 large onion (roughly chopped), 3 large carrots (peeled and roughly chopped), 1/4 cup worth of peeled and cubed ginger, and 14 cloves of garlic. Cook until the onions are soft. Then, add the cooked vegetables to a blender with one 13.5 ounce can of coconut milk and 1/2 cup of Mirin. Blend until smooth.

In the same pot, brown up 2.5 pounds of bone-in skin on chicken (thighs are recommended). If desired, separate the skins and fry them up until they’re crispy to use as a topping for the soup.

Add everything from your blender into the pot, along with 4 cups of chicken bone broth or chicken stock. Season with pepper, chicken bouillon, and some chili powder if you want it to have a kick. Bring the soup to a boil, then turn the heat down to low, and cook covered for 45 minutes. At the 20 minute mark, add in about 3 peeled carrots sliced into rounds.

When the soup is done cooking, remove your chicken and shred it up into the soup once it’s cooled down enough. You can also add more broth or water to the soup if it needs to be thinned out. To serve, add cooked rice noodles to a bowl, top it with your hot soup, and then add in aromatics like Thai Basil, green onion, and cilantro. Finish it off with crushed peanuts, your crispy chicken skins, and a squeeze of fresh lime juice. Enjoy!