Soupy Sundays: Hot-and-Sour Coconut Soup

An unexpected snow storm has me in serious nesting mode and in need of a that internal warm fuzzy that only comes from a comforting bowl of soup.  This Thai inspired dish has done just that on several occasions, and it’s my hope that you’ll add it to your winter recipe repertoire.

The delicious infused broth has to be used in other dishes, I just haven’t been inspired yet to figure out what.  Trust me when I tell you the ginger, cilantro, garlic and lemongrass have one serious marriage that even cheese and beer would be hard pressed to rival.  There’s a clean, fresh, and sublime taste that accompanies this dish.  I know you’ll love it.

This is easily adapted for the vegan or vegetarian in your life.  Leave out the chicken and fish sauce, and use vegetable broth instead.  Voila!

It’s short, sweet and to the point – get to slurpin’!

Hot-and-Sour Coconut Soup

Ingredients:

1/4 cup (1-inch thick) slices peeled fresh ginger

1/4 cup chopped fresh cilantro

3 garlic cloves, halved

2 (10-inch) stalk fresh lemongrass, each cut into 2-inch pieces

28 ounces chicken broth

Cooking spray

8 ounces skinless, boneless chicken breast halves

8 ounces fresh sliced mushrooms

1 cup light coconut milk

1 tablespoon fish sauce

2 teaspoons ground fresh chile paste with garlic

1 cup snow peas, halved crosswise

1/3 cup chopped fresh basil

2 tablespoons fresh lime juice

Directions:

Place first 5 ingredients in a large saucepan, bring to a boil.  Cover, reduce heat, and simmer 20 minutes.  Strain mixture through a sieve into a bowl, discard solids.  Return infused broth to pan.

Heat a large nonstick skillet over medium-high heat; coat with cooking spray, and add chicken.  Cook 4 minutes on each side or until lightly browned.  Removed from pan.  Add mushrooms to pan, sauté 5 minutes or until tender.

Cut chicken into bite-sized pieces.  Add chicken, mushrooms, coconut milk, fish sauce, and chile paste to broth in saucepan, bring to a boil.  Reduce heat, and simmer 10 minutes.  Add peas, cook 3 minutes.  Remove from heat, stir in basil and lime juice.

From Wine, Food & Friends by Karen MacNeil – one of the best $2 bargain book purchases I’ve ever made. 🙂

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