After the Rain

Its been raining cats and dogs for two days now. Look at the beauty and destruction that nature can sometimes cause.

My two furry friends, Tucker and Finn. They were not pleased with all the mud and water in their playground.

Even though the weather did make some of us sick we were able to enjoy a healthy dose of Thai Chicken Soup with Mushroom and Baby Bok Choy Salad for dinner.

Thai Chicken Soup

• 1 whole chicken cut into pieces
• 8 cups of water
• coarse salt
• 4 garlic cloves, smashed
• 4 thin slices fresh ginger, plus 1 tablespoon thins matchsticks
• 3 shallots, thinly sliced
• 1/2 bunch fresh cilantro (2 cups packed)
• 2 large lemongrass stalks, yellow and pale-green parts only, sliced crosswise (1/2 cup), plus 1 tablespoon very thinly sliced 
• 3 strips (2 inches each) lime zest plus 2 tablespoons juice (from 2 limes)
• 1 or 2 fresh green Thai chiles, thinly sliced
• 1 tablespoon Asian fish sauce
• Garnish with chopped fresh cilantro and lime wedges

Instructions: Bring chicken, water and 1 1/2 teaspoons salt to a boil in a large stockpot. Skim foam. Add garlic, ginger slices, shallots, cilantro, 1/2 cup lemongrass, and the lime zest. Reduce heat. Simmer, partially covered, for 30 minutes. Remove breast, set aside. Simmer, partially covered for 30 minutes. Strain soup through a sieve. Return soup to stockpot. Let chicken cool slightly. Remove meat from bones and slice. Stir in chiles, ginger matchsticks and sliced lemongrass into strained soup. Simmer for 10 minutes. Skim fat. Stir in lime juice and fish sauce. Season with salt. Garnish with cilantro, and serve with lime wedges. Serves 6.

Source: www.marthastewart.com