This recipe was first posted by Rue on our old blog, and it’s awesome.

Savory, spicy, and creamy take on chicken soup with a bit of influence from Asian cuisine. This recipe is also allium free (no garlic or onions), and is great for folks with sensitive stomachs.


  • 1 1/2 lb chicken thighs

  • 3 or 4 celery stalks, sliced moderately thin (1/4”)

  • 4 medium sized carrots, sliced 1/4”

  • 1/3 cup or so corn

  • 1 small onion (optional!) diced

  • 3/4 of a 13.5oz of coconut milk

  • 1 3/4 qt chicken broth (Better than Bullion Roast Chicken has no onions or garlic added)

  • 1/8 cup Tamari

  • 1/2 a lime for juice

  • 2 kaffir lime leaves

  • handful of chopped cilantro

  • 1 1/2 inch fresh ginger, peeled and diced small

  • a pinch or 2 of cayenne pepper

  • salt and pepper to taste

  • noodles of choice (wheat, rice, ramen, etc)

Chicken Rub:

  • 1 tsp black pepper (ground)

  • 1 tsp coriander (ground)

  • 1 tsp cumin (ground)

  • 3/4 tsp salt

  • 1/2 tsp ginger powder

  • 1/4 tsp turmeric powder


1. Heat your Nest Homeware 3.5 qt Dutch Oven on Medium for a few minutes, and trim the excess fat off the chicken thighs.

2. Sprinkle and rub the chicken with about 2/3 of the herb rub, saving the other half to season the soup.

3. Add a little oil of your choice to the Dutch Oven, and let it warm till thin. Take two chicken thighs at a time (or however many will fit) and sear them for a few minutes (5ish min per side, depending on the thickness) until slightly crisp and brown on each side. Don't alternate sides back and forth, just let the chicken sear. You'll get an amount of smoke here if you're doing it right. Have a plate on the side to let your cooked thighs rest.

Tip to move faster: Use our 9" skillet to sear the other thighs you have in the queue.

4. Once the thichs are browned and resting on the plate, add a little more oil to your Dutch Oven and add your onion, and throw in the celery. Let it cook down for a couple of minutes till they're softened, then add the carrots.

5. Add in ginger, a little more oil so the spices don't stick, and the rest of the spice mixture. Let these flavors heat together for a couple of stirs, then stir in the chicken broth.

6. Add the kaffir lime leaves and the Tamari, and let it all simmer.

7. Start shredding or cutting up the cooked chicken into "bite size" chunks [however large you like in your soups]. Once the carrots start to get slightly tender, add the chicken in, bring the temperature down to low, and let the flavors blend together.

8. While this is coming together, boil some water and get your noodles cooking. Whatever noodles you have on hand will do, rice noodles, ramen, shanghai, wheat, whatever. Check back on the soup, gently stir in the coconut milk, and the juice from the 1/2 of a lime. Add half of your cilantro and stir.

9. Strain the noodles, add to your bowl and serve the soup over the top. Top with the rest of the cilantro.

May 05, 2021 — Matt Cavallaro