ASIAN CHICKEN AND COCONUT SOUP

Ingredients

• ASIAN CHICKEN AND COCONUT SOUP
• 1 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

Submitted 9/19/09.
Source: Adapted from Shoalwater restaurant
Submitted By: merstar unicorn

ASIAN CHICKEN AND COCONUT SOUP