Craving something warm and hearty? This Thai Coconut Soup will do just the trick! Not only do sunchokes (also known as Jerusalem artichokes) reach their peak flavor in winter, but they are packed with prebiotics to help promote the growth of good gut bacteria. Who doesn’t love a little immune boost in the winter?

INGREDIENTS
3 large chicken breasts (or 6 thighs)
Kosher salt to taste
2 tablespoons olive oil
3 cups sunchokes, washed and cut into 1⁄2-inch pieces
2 medium onions, julienned
4-inch piece of ginger, julienned or grated
4 cloves garlic, minced
1 bell pepper, sliced into 1⁄4-inch strips or julienned
1 small package of cremini or white mushrooms, cut into 1⁄4-inch strips
3 medium-sized carrots, cut in half then on the bias into 1⁄4-inch thick pieces
1 can coconut milk
1 tablespoon sesame oil
2-3 tablespoons rice wine vinegar
1 cup chicken stock
2 cups water
3 tablespoons soy sauce
1 package rice noodles
Cilantro (optional)
1⁄4 cup toasted sliced almonds (toast in a 350-degree oven for 5 to 7 minutes)
Fresh lime wedges

DIRECTIONS

Step 1: Heat the oven to 425 degrees, and fill a large stock pot with water and 3 tablespoons of kosher salt. Heat a saute pan with a little oil. Add chicken and season with a little salt. Sear just until you get a little color.

Step 2: Once the chicken skin is lightly browned, place the chicken in the oven. Chicken breast will take about 12 to 15 minutes, while thighs will take around 15 to 20 minutes.

Step 3: Cut the sunchokes and top with a little oil and kosher salt. Place them in the oven on a sheet pan. The sunchokes will take about 10 to 12 minutes to fully cook.

Step 4: In a saucepan, heat oil and cook the onions, ginger, and garlic, until translucent. Then add the bell pepper, mushrooms, carrots, and sunchokes, continuing to cook for 2 to 5 minutes over medium-high heat, making sure to stir frequently.

Step 5: Add coconut milk, sesame oil, rice wine vinegar, chicken stock,
water, and soy sauce. Bring to the boil, simmer for 5 minutes, and then turn off the stove.

Step 6: In a stock pot, rehydrate the rice noodles following the directions on the package. Once the noodles are cooked, strain through a colander and drizzle with a little olive oil.

Step 7: This can be served family-style or individually. If serving individually, place roughly a cup of rice noodles at the bottom of the bowl, ladle the soup with vegetables over the top, and finish with sliced chicken, chopped cilantro, and sliced almonds, and garnish with lime wedges.

Customize This Recipe for Your Goals

Stay active: Add a hard-boiled egg to your soup for a boost of vitamin D, which plays a significant role in your body’s ability to absorb calcium. Vitamin D also aids in neuromuscular and immune function, reduction of inflammation, and modulation in cell development.

Destress: Fresh peppermint adds a floral note to your soup and helps tie together the coconut, sesame, and ginger flavors. Peppermint is also high in polyphenols, which protect against cardiovascular disease and Type 2 diabetes.

Maximize performance: Hijiki and wakame are two awesome varieties of seaweed that add texture and a boost of vitamins A, B, C, E, iodine, and iron to your soup.