Thai Coconut Chicken Soup, aka the best soup ever

Once upon a time in my life I didn't like soup.  I thought it never filled me up enough & I hated most vegetables.  The only soup I would ever eat was a creamy chicken tortilla from a high end deli near my high school.  They served it every Tuesday, and I went every week.  I'm not quite sure when I started trying more soups... I think I eased my way into it with the gooey factor of french onion soup & realized that tomato soup was the perfect dipping "sauce" for grilled cheese.  Then my love affair with San Francisco Soup Company started midway through college (I miss you so much SF Soup Co).  And then all of a sudden a few months ago I woke up and I couldn't have enough soup.  Some weeks I just want soup every night for dinner.  (This also might be because it is December).  Regardless, I took to the interwebs in search of as many soup recipes I could find.

This one is one of my favorites.  The only other thing I've felt like cooking recently besides soup is Asian cuisine (I bought myself a wok and haven't touched the oven since).  So a Thai-inspired soup sounded amazing, and surprise!--it was.  My boyfriend and I made it a few weeks ago and we are kind of obsessed.  (He says it is the best meal we've made together! I beg to differ, but it is really good.)  The recipe is pretty simple... my suggestions are to not skip the lemongrass and that the serrano chili is totally fine if you can't find Thai chillies.  It's not too spicy (my boyfriend topped it with Sriracha), but the perfect amount of heat.  Serve it with tasty beer.  I've already bought the ingredients to make it again this week...  I am a soup addict.

Coconut Chicken Soup with Chillies and Lime
Recipe from Real Simple

Ingredients

• 2  tablespoons canola oil

• 1  medium onion, sliced

• 2  tablespoons chopped fresh ginger

• 1  Thai or serrano chili, halved

• 1  3-inch piece lemongrass, smashed (optional)

• kosher salt

• 6  cups low-sodium chicken broth

• 3/4  pound boneless, skinless chicken breasts

• 1  14-ounce can coconut milk

• 1  medium head bok choy, chopped (about 4 cups)

• cilantro and lime wedges, for serving

Directions

1. Heat the oil in a large pot over medium heat. Add the onion, ginger, chili, lemongrass (if desired), and ½ teaspoon salt and cook, stirring occasionally, until the onion is tender, 8 to 10 minutes. Add the broth and chicken and bring to a boil. Reduce heat and simmer until the chicken is cooked through, 6 to 8 minutes.

2. Discard the lemongrass. Transfer the chicken to a bowl and shred the meat, using 2 forks. Add the coconut milk and bok choy to the pot and simmer until tender, 2 to 4 minutes. Return the chicken to the pot.

3. Serve the soup topped with cilantro and lime wedges.