GREEN CHICKEN SOUP

INGREDIENTS

• 4 CHICKEN THIGHS, BONE-IN

• 1 TSP GARAM MASALA OR CURRY POWDER

• ½ TSP PAPRIKA

• ¼ TSP CINNAMON

• SALT TO TASTE

• 2 TBSP GHEE

• 1 YELLOW ONION, SLICED

• 2 TBSP GINGER-GARLIC PASTE

• 6 CUPS HOT WATER

• 2 TBSP BETTER THAN BOUILLON (CHICKEN BASE)

• 1 TSP FISH SAUCE

• 3–4 HEADS BABY BOK CHOY, SLICED LENGTHWISE

• 1 CUP PEAS (FRESH PREFERRED, FROZEN OPTIONAL) OR EDAMAME

• 1 HANDFUL CILANTRO, CHOPPED

• 1 HANDFUL DILL, CHOPPED

• FRESH YELLOW ONION, THINLY SLICED (FOR TOPPING)

• GREEN ONION, SLICED (FOR TOPPING)

• LIME WEDGES

INSTRUCTIONS

1. PREPARE THE CHICKEN:
   SEASON CHICKEN THIGHS WITH GARAM MASALA, PAPRIKA, CINNAMON, AND SALT.
   HEAT GHEE IN A PAN AND COOK CHICKEN ON MEDIUM HEAT FOR 45–60 MINUTES, UNCOVERED, UNTIL GOLDEN AND CRISP ON ONE SIDE. FLIP, REDUCE HEAT TO LOW, AND COOK THROUGH UNTIL JUICY. REMOVE FROM PAN AND SLICE OFF THE BONE.

2. MAKE THE BROTH:
   IN A LARGE POT, SAUTÉ ONION WITH GINGER-GARLIC PASTE IN A BIT OF GHEE. KEEP HEAT LOW SO THE MIXTURE STAYS PALE, NOT BROWNED.
   ADD HOT WATER, BOUILLON, FISH SAUCE, AND SALT. BRING TO A RAPID BOIL, THEN SIMMER FOR 20 MINUTES.

3. ADD THE GREENS:
   ADD BOK CHOY AND REDUCE HEAT TO LOW. COVER AND COOK 5 MINUTES UNTIL TENDER.
   STIR IN PEAS (OR EDAMAME) AND LET THEM WARM GENTLY IN THE BROTH.

4. FINISH:
   JUST BEFORE SERVING, STIR IN CILANTRO AND DILL. LET THE HERBS STEEP IN THE HOT BROTH FOR ABOUT 5 MINUTES.

5. SERVE:
   SPOON THE BROTH AND VEGETABLES INTO BOWLS. TOP WITH SLICED CHICKEN.
   GARNISH WITH FRESH YELLOW ONION, GREEN ONION, AND A SQUEEZE OF LIME.

NOTES:
BRIGHT, HERBAL, AND LIGHTLY SPICED THIS SOUP IS VERY REFRESHING. FRESH PEAS AND HERBS KEEP IT GREEN; GHEE AND SPICE GROUND IT IN WARMTH.