Down-Home-Style Thai Chicken Soup
3 Tbsp. butter, divided
1 white or yellow onion, diced large
2 c. sliced okra
3 carrots, peeled and sliced
1 celery rib, sliced
3 cloves garlic, chopped
Generous handful Thai basil leaves, shredded
10 ripe tomatoes, cored, seeded, and diced; or 1 24-oz. box No Salt Added diced tomatoes (I prefer Pomi)
2 c. chicken stock
Juice of 1 lime
2 chicken breasts cut into bite-sized pieces
1 c. pre-cooked rice
1 12-oz. can coconut milk
Hot sauce to taste (check out www.aefoods.com for some excellent all-natural varieties)
Melt 2 tbsp. of the butter in a stew pot over medium heat. Add the onions, okra, carrots, and celery. Sauté until the onions are translucent. Salt and pepper.
Add the garlic and basil to the pot and saute 2-3 minutes more. Add the tomatoes, chicken stock, and lime juice. Raise the heat and bring to a vigorous boil, then reduce heat to medium low. Let simmer 35-45 minutes. (Add more broth or water a couple tbsp. at a time if it starts to get low.)
Meanwhile, melt the remaining tbsp. of butter in a separate pan. Season the chicken pieces generously with salt and pepper, then brown them in the pan over medium heat.
Add chicken and rice to the pot. Cook 10 minutes more.
Add the coconut milk, and salt to taste. Cook until heated through and serve. Remember to pass hot sauce around at the table. Serves 6 as an entree.
Beat the eggs. Whip the cream. Show no mercy.