Thai Chicken Broth

This isn't the most local or authentic recipe you'll find here. But perhaps the most delicious.

Thai Chicken Broth

shopping = difficult

difficulty = low

expense = low

1 lb carrots, chopped coarsely

1" ginger, sliced

1 leek, sliced

1 onion, sliced

1 clove garlic

6 chicken thighs, on the bone without skin

2 lemongrass stalks

2 kaffir lime leaves

1/2 t. coriander seeds

1/8 t. turmeric

1 cinnamon (real stuff) piece

2 T. coconut milk

4 QT boiling water

1. heat large dutch oven or stock pot to medium high heat
2. add 1 T. canola oil
3. add leeks and onion with little bit of salt
4. toss together and cover for 3-5 minutes until edges of leeks brown
5. add carrots, lemongrass, ginger, and garlic clove
6. add salt and cover for 3-5 minutes
7. add chicken thighs, coriander, cinnamom, coconut milk, turmeric
8. lower heat to medium-low and cover for 3-5 minutes
10. add boiling water and turn heat to medium
11. bring soup to lazy boil for 1 hour, skimming the top of soup if/when possible.
12. remove from heat
13. remove chicken
14. let soup stand for 1 hour
15. strain soup and serve with jasmine rice, add chopped, cooked chicken on top