Thai Chicken Soup (serves about six)

This soup is spicy with a little sweet & sour action. Most of the spices and seasonings can be gotten in the regular supermarket (check the International Foods section), but some things might require a trip to your local Asian market, which is always a fun time, even if you just marvel at the odd foods on display. The soup is especially good for beating colds, so you could make this any time of year.

Chicken stock:
4 chicken thighs
1 head celery
2 carrots
1 onion
3 cloves garlic
1 tsp kosher salt
12 cups water

Place all ingredients in a large stockpot. Bring to a boil, then turn heat down and simmer for about an hour, stirring periodically. Drain with a large strainer into Tupperware containers. Reserve chicken pieces.

Soup:
1 tsp Chili Paste with Thai Basil
1 tbsp Thai Fish Sauce
2 tbsp Soy Sauce
1" piece of ginger, grated
1 tbsp dried lemongrass (if you can find it already cut, great – otherwise, use a 1-inch piece dried)
1 tbsp Peanut Oil (or olive oil, if allergic to peanuts)
3 cups Chicken Stock (use a bit more for thinner soup)
Juice of 1 lime
2/3 cup flat parsley, chopped
2 stalks celery, chopped finely
1 carrot, chopped finely
½ medium onion, chopped finely
Chicken pieces from stock
½ cup jasmine rice

Sauté carrots, celery and onion in oil over medium heat until onions are translucent. Add chili paste, lemongrass and stock. Simmer for five minutes. Add soy sauce, fish sauce, ginger and rice and simmer for 20 minutes until rice is tender. While soup is simmering, remove skin from chicken thighs and cut meat into medium-size pieces. Add chicken, parsley and lime juice at the end of cooking. Let sit five minutes, and serve.