On weekends when I feel like driving to get what’s needed for the real deal, I’ll trek to the closest Asian market to procure the goods. For most nights, this suffices when I’m craving a comforting chicken soup.

You can serve this as a starter to a full meal, but I prefer to add 1/2 cup of cooked buckwheat soba noodles to each bowl, which gives it a bit more substance as a meal in itself.

In my opinion, the jury is still out on whether to use chicken stock, broth, or a combination of both. I like the richness that stock adds, but I find it’s a bit too heavy for such a light soup. My recipe indicates broth, but I like it with a little stock added in.

Oh, my boys, who are decidedly against most soups, totally dig this stuff!

Ingredients
3 cups chicken broth
2 (14 ounce) cans coconut milk
Juice of 2 limes, plus 1/2 lime cut into wedges
4 tablespoons fish sauce
3 tablespoons fresh ginger, peeled and minced
1/4 teaspoon chili sauce (I use Sambal Oelek, but Sriracha is fine)
1 teaspoon raw (turbinado) sugar
1 pound boneless, skinless chicken breast, cut into thin, 2-inch-long strips
1/4 cup freshly sliced scallions
2 roma tomatoes, cored, seeded, and cut into 1/2-inch pieces
1/2 cup freshly chopped cilantro, divided evenly
1 package buckwheat soba noodles, boiled, drained, and rinsed in cold water (optional)

Method
Combine the chicken broth, coconut milk, lime juice, fish sauce, chili sauce, ginger, and lime wedges into a sauce pan and warm over a medium-low flame. Let it simmer, but don’t let it boil. This will be the broth for the soup, so starting it first is ideal to develop the flavors. I like to simmer it about 15 minutes ahead of adding the chicken.

Sautee the chicken breast strips in a nonstick pan for 3-4 minutes, or until the flesh turns white and opaque. Don’t cook it for too long, or it will be rubbery and dry. Alternatively, in a regular skillet with 1-2 teaspoons oil, as needed. Drain any excess liquid and add the chicken to the broth. Let simmer about 5 minutes and then add the sugar, and stir to dissolve. Remove the lime wedges.

Add half of the cilantro, tomatoes, and scallions and cook for 3-4 minutes longer, and then remove from heat. Serve in individual bowls over soba noodles, or alone, sprinkled with a little of the remaining cilantro.

4-6 servings

Mom’s Recipe
Here’s my mom’s version with a shrimp and vegetable broth and shrimp meat instead of chicken. I think hers is more similar to tom kha talay.

Ingredients
1 pound raw shrimp, peeled, with the peels reserved
4 quarts water
1 cup chopped onion
1 cup chopped roma tomatoes
1 (15oz) can coconut milk
6 kaffir lime leaves
1 piece dried galangal root (1 inch by 2 inches) broken into 3-4 parts
2-inch square piece fresh ginger, peeled and minced
4 dried red whole chili pods
flaked red chili to taste
10 medium-sized mushrooms, washed and quartered
1 bunch green onions, washed, trimmed, and coarsely chopped
2 roma tomatoes, washed, cored, and coarsely chopped
Juice of 3 limes
6-8 tablespoons fresh chopped cilantro

Method
Put the shrimp shells, water, onions, and tomatoes into a stock pot and bring to a boil. Reduce heat and simmer for 30 minutes. Strain the broth and return it to the bot. Discard the shrimp shells, onions, and tomatoes.

Bring the broth back to a simmer and add the coconut milk, kaffir lime leaves, galanga, ginger, chili, and salt. Allow this to simmer for another 30 minutes.

Add the raw, peeled shrimp, mushrooms, tomatoes, and green onions and simmer for 10 minutes.

Just before serving, add the lime juice and cilantro.

I’ve taken the idea of teriyaki-marinated chicken and blended it with pineapple, salsa, and cilantro. Yes, it sounds odd, but I’ve never met anyone who tried it and didn’t like it.

Ingredients
6-8 eight-inch flour tortillas
2 boneless, skinless half-chicken breasts, cut into 1/2-inch pieces
1/2 cup pineapple juice
1/4 cup teriyaki sauce (or use the soy-free variety here)
3/4 cup fresh (or canned) pineapple, cut into 1/2-inch pieces
1/2 cup shredded cheddar cheese
1/4 cup roasted, diced green Chile peppers
1/2 cup fresh cilantro, finely chopped
Sour Cream
Fresh Salsa

Method
Marinate the chicken in teriyaki and pineapple juice for 2-6 hours. Sautee in a skillet over medium heat until chicken is cooked, liquid is evaporated, and sauce is thick and slightly sticky.

Heat tortillas in an empty skillet over low heat with cheese. Remove once cheese is melted

Assemble tacos with about 2 tbsp chicken, pineapple chunks, fresh cilantro, green Chiles, salsa, and sour cream.

Makes 6-8 tacos.

Marinade portions are meant for one or two pounds of chicken. Adjust accordingly.

For each I recommend a minimum of two hours sauced in the fridge, but 4-6 allows for even better flavor permeation.

Basic Balsamic
1/4 cup balsamic vinegar
4 tbsp olive oil
1/2 tsp kosher sal

Orange Rosemary
1/2 cup orange juice
2 tbsp lemon juice
2 tbsp fresh rosemary leaves, coarsely chopped
2 tbsp honey
1/2 tsp kosher salt

Lemon Thyme
1/4 cup lemon juice
2 cloves fresh minced garlic
2 tbsp fresh thyme leaves
1/2 tsp kosher salt
1/4 tsp freshly ground pepper

Ginger Sesame
1/4 cup rice wine vinegar
2 tbsp fresh ginger, peeled and minced
2 tsp sesame oil
1/2 tsp kosher salt