Friday, January 18, 2013

Coconut Chicken Soup

This is one of my favorite dishes in the world! There's something about the sweet, spicy, creamy broth that really make my mouth water! Traditionally when made, this dish is SUPER complex with fish sauces and chili pastes and lemon grass... enough to make you grab the Thai takeout menu and just order in!

Here's a super simple way to get all that yummy flavor in a pinch and for a penny! (ok, a few bucks)

Serves 2

1-2 chicken breasts, cubed
coconut oil
oyster mushrooms (or any other exotic type)
fresh ginger
madras curry paste
1/2 lime
1 can of coconut milk
1/2 chicken broth
crushed red peppers (Sambal)
Thai basil (optional)
cilantro (optional)
green onion

What to Do:

In a small stockpot, brown up the chicken with a little salt and coconut oil. Chop up the mushrooms and add those in as well.

Once the chicken is browned and the mushrooms have softened, add in 1-2 tsp of the curry paste. Be careful if you get this stuff on your hands or clothes, it STAINS! Mix up the curry paste, chicken and mushrooms and at this point, add in the chicken broth and the juice of your lime. You can use water if you're in a pinch and don't have broth.

Now that everything has cooked up, stir in your coconut milk and add in the crushed red pepper. Use as much of this as you'd like depending on how spicy you want the soup.

Just before you're ready to serve it, add in some torn Thai Basil (has more of a citrus taste than Italian basil) for the last minute or so just to get that flavor in there.

Serve alone or over brown rice and garnish with cilantro and chopped green onion!

If you try it out, snap a picture and share it on the Facebook page!

Products I Used: