Thai Chicken Soup
Recipe: Thai Chicken Soup
From: Linda Fraser, Best-Ever Chicken
Serves: 4
1 Tbsp. vegetable oil
1 clove garlic, minced
2 boneless skinless breasts, about 6 oz. each, chopped in 1/4"-1/2" cubes
1/2 tsp. ground turmeric
1/4 tsp. hot chili powder
3 oz. creamed coconut (see note)
3-3/4 c. hot chicken stock (basically 2 cans)
2 Tbsp. lemon or lime juice
2 Tbsp. crunchy peanut butter
1 c. thread egg noodles, broken into small pieces
1 Tbsp. scallions, finely chopped
1 Tbsp. fresh cilantro, chopped
salt & pepper
2 Tbsp. dried coconut (optional, for garnish)
1/2 fresh red chile, seeded and finely chopped (optional, for garnish)
Heat the oil in a large deep pan and fry garlic for 1 minute, till lightly golden. Add chicken, turmeric, and chili powder and stir-fry another 3-4 minutes.
Crumble the creamed coconut into the hot chicken stock and stir till dissolved. Pour onto the chicken and add the lemon or lime juice, peanut butter, and egg noodles. Cover pan and simmer about 15 minutes.
Add chopped scallions and cilantro, season well with salt & pepper and cook another 5 minutes. Meanwhile, place dried coconut and chile in a small frying pan and heat 2-3 minutes, stirring frequently.
Serve soup in bowls, sprinkling each with some fried coconut and hot chile.
Notes:
We sometimes have trouble finding creamed coconut, and find that about 1/2 can of coconut milk (shake well) works all right as a substitute. SO also usually garnishes with about 1/4 red bell pepper, minced, raw, instead of the coconut and chile.
This could be turned vegan by using non-egg thread noodles, vegetable broth, and fried tofu or tempeh or seitan cut in small cubes in lieu of the chicken.
From: Linda Fraser, Best-Ever Chicken
Serves: 4
1 Tbsp. vegetable oil
1 clove garlic, minced
2 boneless skinless breasts, about 6 oz. each, chopped in 1/4"-1/2" cubes
1/2 tsp. ground turmeric
1/4 tsp. hot chili powder
3 oz. creamed coconut (see note)
3-3/4 c. hot chicken stock (basically 2 cans)
2 Tbsp. lemon or lime juice
2 Tbsp. crunchy peanut butter
1 c. thread egg noodles, broken into small pieces
1 Tbsp. scallions, finely chopped
1 Tbsp. fresh cilantro, chopped
salt & pepper
2 Tbsp. dried coconut (optional, for garnish)
1/2 fresh red chile, seeded and finely chopped (optional, for garnish)
Heat the oil in a large deep pan and fry garlic for 1 minute, till lightly golden. Add chicken, turmeric, and chili powder and stir-fry another 3-4 minutes.
Crumble the creamed coconut into the hot chicken stock and stir till dissolved. Pour onto the chicken and add the lemon or lime juice, peanut butter, and egg noodles. Cover pan and simmer about 15 minutes.
Add chopped scallions and cilantro, season well with salt & pepper and cook another 5 minutes. Meanwhile, place dried coconut and chile in a small frying pan and heat 2-3 minutes, stirring frequently.
Serve soup in bowls, sprinkling each with some fried coconut and hot chile.
Notes:
We sometimes have trouble finding creamed coconut, and find that about 1/2 can of coconut milk (shake well) works all right as a substitute. SO also usually garnishes with about 1/4 red bell pepper, minced, raw, instead of the coconut and chile.
This could be turned vegan by using non-egg thread noodles, vegetable broth, and fried tofu or tempeh or seitan cut in small cubes in lieu of the chicken.