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ASIAN CHICKEN AND COCONUT SOUP Recipe | |
Soup | |
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Ingredients:
ASIAN CHICKEN AND COCONUT SOUP1 tbsp canola oil 1/2 lb boneless skinless chicken breasts, cut into small cubes boneless skinless chicken (original recipe cuts chicken crosswise into thin strips) 1 small onion, diced 1 large garlic clove, minced 1 cup diced carrots 1/2 tsp roasted chili paste (original recipe uses 1/2 tsp chili powder) 12 medium shitake mushrooms, sliced 3 cups chicken stock 1 lime, juice and finely chopped zest 4 tbsp fish sauce 1 tsp fresh ginger, minced 1 14 oz can coconut milk 1 cup cooked brown rice Garnish: Fresh cilantro, chopped
Directions:
DIRECTIONS:Add oil to a large soup pot and add chicken and brown briefly, 2-3 minutes. Remove and cover with foil until ready to use. To the hot pan, add the onion, garlic, carrots, chili paste and shitake mushrooms. Saute over medium heat until soft, about 6-7 minutes. Add the stock, lime zest and juice, fish sauce, and ginger and simmer for 5 minutes or so. Add the coconut milk and chicken. Simmer for about 4-5 more minutes. To serve, add about 1/4 cup of cooked rice to each bowl and ladle the hot soup over the rice. Garnish with cilantro. This will serve about 4-5 bowls so there will be leftovers... Adapted from Shoalwater restaurant | |