Monday, March 19, 2012

Thai Coconut Chicken Soup

As for most of my inventions, these ingredients are approximate. As your own chef, you'll have to gauge. Prep & Cook Time: Ready to serve in 30 minutes.

Ingredients

3C of chicken broth
1 can of coconut milk (I used the reduced fat from TJ. 1/4 of the fat - all flavor)
1 breast of chicken, sliced & cubed
2 Garlic Cloves, diced
4 Scallions
Red pepper flakes
Turmeric, dash
Paprika, dash
Sea Salt, 3-4 pinches
Shredded fresh ginger, optional if you have it and/or like it.
Mint leaves, for a little extra and for color (& if you like it.)
Hot sauce, Thai hot sauce preferred - to kick it up a notch

Directions:
1. In a dutch oven, Saute until translucent - garlic and the white end of the scallions (save green for end)
2. Add in broth, coconut milk, chicken & seasoning - bring to a boil then reduce to med-high heat until chicken is cooked (about 10-15 minutes).
3. Add in green part of scallions (cut in half) let it simmer (for about 10 minutes).
4. Add in hot sauce to your liking and serve.

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