by jphilo | Sep 30, 2015 | Recipes
Fall has arrived which means my soup cravings have begun. To be specific, cravings for Thai chicken soup with a coconut milk base. Though the last Thai soup posted on this blog was good, I was feeling adventurous enough to try something new. I found what I was looking for at the Food & Wine website. I tweaked it by using green onions and replacing some of the chicken stock with ham broth, and using Thai noodles instead of fettuccuni. Even with the changes and without the recommended wine, the soup was delicious. Delicious enough to receive the coveted Hiram Seal of Approval. It was also very simple, so it was a win-win-win for everyone.
Thai Chicken Noodle Coconut Soup
Ingredients:
1 1/2 tablespoons cooking oil
1 bunch green onions, chopped
4 cloves garlic, minced
1 1/2 teaspoons ground coriander
1/2 teaspoon ground ginger
1/4 teaspoon fresh-ground black pepper
1/8 teaspoon cayenne pepper
3 cups homemade chicken stock
1 cup ham broth
2 cups canned unsweetened coconut milk
5 teaspoons Asian fish sauce (nam pla or nuoc mam)
1/2 teaspoons salt
1 package brown rice Thai noodles
1 pound boneless, skinless chicken breasts (about 3), cut into 14-inch slices
2 tablespoons lime juice
3 tablespoons chopped cilantro (optional)
directions:
Heat oil over moderately low heat in a heavy dutch oven. Add onion and saute for about 5 minutes. Add garlic, coriander, ginger, black pepper, and cayenne; cook, stirring, for 30 seconds.
Add both kinds of broth, coconut milk, fish sauce, salt, and lime zest. Bring to a simmer, stirring occasionally. Reduce the heat and simmer, partially covered, for 10 minutes.
While the soup stock simmers. cook the Thai noodles according to the package directions and drain.
At the end of the 10 minutes, add the chicken to the soup and simmer until just done. Remove the pot from the heat and stir in the fettuccine, lime juice, and cilantro. Serve the soup in bowls with a fork and spoon.
by jphilo | May 28, 2014 | Uncategorized
Today’s recipe has it’s roots in a post written way back in April about planting cilantro seeds. For several weeks, the chilly weather kept the seeds safely tucked in their dirt beds. But a couple weeks of warm days set them to sprouting and growing and waving their cute little scalloped leafs in the warm breeze.
So many cute little scalloped leaves, in fact, that the frantic search for recipes that require massive quantities of cilantro has begun. Between needing to give the cilantro a haircut and a recent craving to recreate the flavors tasted in a Thai soup served at a restaurant we visited a few weeks back, my inclination was to give a chicken-coconut milk soup recipe a try. If possible, a very easy recipe for a first foray into a new cuisine.
The recipe I worked off of comes from My Recipes, and it turned out to be a good choice. Next time, I’ll spread my wings a little by adding noodles, more chili paste, and a few other culinary bells and whistles. Or maybe not, because this soup was very easy and tasty too.
Thai Coconut Chicken Soup
1 can (13.5 oz.) coconut milk
1 can (14 oz.) chicken broth (I used homemade broth)
6 quarter-size slices fresh ginger
1 stalk fresh lemongrass, cut in 1-in. pieces
1/2 pound boned, skinned chicken breast, cut into 1-inch chunks
1 tablespoon fresh lime juice
1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla)
1 teaspoon sugar
1 teaspoon Thai chili paste
1/4 cup fresh basil leaves
1/4 cup fresh cilantro
In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat.
Add chicken, lime juice, fish sauce, sugar, and chili paste.
Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes.
Discard lemongrass. Garnish servings with basil and cilantro.
