Ouch. I am coming out of a migraine, which calls for comfort food. And I don’t feel like doing much. Luckily, I have some broth going since Saturday night in the crockpot, the remains of that night’s grocery-store rotisserie chicken.
I scooped some of the boiling broth out of the pot with my soup mug and added 1 beaten egg, stirring to break up the strands as they cooked in the hot broth. Then I filled the mug to the top with canned coconut milk. Add a few shakes each of vinegar, soy sauce, and Thai fish sauce and I’m set. (The coconut milk even brought it down to sipping temperature.)
But wait! There are a few shreds of the roast chicken left in the fridge. Add those, too.
Sure, I could take a few more minutes and add lime juice, or sliced mushrooms, or minced ginger. But take a look at the kitchen: I only dirtied two bowls and a fork (I drank the soup, I didn’t spoon it). Tasty, a quick energy boost, and low carb.
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