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Meryl

Asian Chicken And Coconut Soup

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Joined: Dec 19, 2005

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Posted to Thread #18947 at 12:08 am on Sep 8, 2010

I posted this here awhile ago, and a few people tried it and liked it:

ASIAN CHICKEN AND COCONUT SOUP

1 tbsp canola oil
1/2 lb boneless skinless chicken breasts, cut into small cubes (original recipe cuts chicken crosswise into thin strips)
1 small onion, diced
1 large garlic clove, minced
1 cup diced carrots
1/2 tsp roasted chili paste (original recipe uses 1/2 tsp chili powder)
12 medium shiitake mushrooms, sliced
3 cups chicken stock
1 lime, juice and finely chopped zest
4 tbsp fish sauce
1 tsp fresh ginger, minced
1 14 oz can coconut milk
1 cup cooked brown rice
Garnish: Fresh cilantro, chopped

DIRECTIONS:

Add oil to a large soup pot and add chicken and brown briefly, 2-3 minutes. Remove and cover with foil until ready to use. To the hot pan, add the onion, garlic, carrots, chili paste and shiitake mushrooms. Saute over medium heat until soft, about 6-7 minutes.

Add the stock, lime zest and juice, fish sauce, and ginger and simmer for 5 minutes or so. Add the coconut milk and chicken. Simmer for about 4-5 more minutes.

To serve, add about 1/4 cup of cooked rice to each bowl and ladle the hot soup over the rice. Garnish with cilantro.

This will serve about 4-5 bowls so there will be leftovers...

Adapted from Shoalwater restaurant:

Link: http://www.jemangelaville.com/2008/04/20/great-for-cold-rainy-weather-asian-chicken-coconut-soup/


A balanced diet is equal parts of milk and dark chocolate.


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