AIP Thai Chicken Soup

Some evenings there is nothing left for chopping or standing at a stove, and this is exactly the recipe built for that kind of night: everything portions into a freezer bag ahead of time, so on the hardest evenings you pull it straight from the freezer into the pot. Depletion does not get a say in whether AIP keeps happening, and a stash of these in the freezer is how that actually holds up over months.

Ginger is one of the more consistently studied AIP spices for calming inflammation, and this broth leans on it with lemongrass and lime for a flavor that reads far richer than the effort it actually asked of you. That doesn't mean 1 bowl solves anything on its own. It means what's in front of you is quietly working in your favor while you eat.

Give the chicken thighs a beat of real consideration before you portion the bag, a source you'd stand behind, not just whatever was cheapest that week. Add the basil and cilantro at the very end and actually taste them; that's the entire reason they never got cooked down with everything else.

Ingredients

Freeze or cook:

• 2 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1 shallot or small yellow onion, diced
• 2 tbsp garlic, minced
• 1 lime, juiced and zested (or 1 tbsp lime juice)
• 1 tbsp coconut aminos
• 1 tbsp fish sauce
• 1 to 2 cups chicken broth
• 1 tbsp honey
• 1 tsp ground ginger
• 3-inch piece of lemongrass (or dried lemongrass)

Add at the end:

• 1 can (13.5 oz) coconut milk
• 3 green onions, sliced
• 1/2 cup fresh basil, chopped
• 1/2 cup cilantro, chopped

Method

To cook now: Combine the chicken, shallot, garlic, lime juice and zest, coconut aminos, fish sauce, chicken broth, honey, ginger, and lemongrass in a pot over medium-high heat. Cook for 7 to 9 minutes until the chicken is cooked through. Pour in the coconut milk and heat through without boiling. Remove the lemongrass piece. Serve topped with green onion, basil, and cilantro.

To freeze first: Combine all ingredients from the freeze-or-cook list in a freezer-safe bag or container. Freeze flat. When ready to use, cook from frozen using one of the methods below, then finish with coconut milk and fresh herbs as directed.

Instant Pot variation

Add the frozen or fresh ingredients to the Instant Pot with the broth. Cook on high pressure for 5 minutes and release naturally for 5 minutes before venting. Open the lid, pour in the coconut milk, and stir in the fresh herbs. Remove the lemongrass before serving.

Slow cooker variation

Place frozen or fresh ingredients in the slow cooker with the broth. Cook on low for 2 to 4 hours. Stir in the coconut milk and fresh herbs in the last 15 minutes. Remove the lemongrass before serving.

*Adapted from Thriving On Paleo*