Monday, November 16, 2009
Coconut Thai Chicken Soup -- Cure For A Wintry Day
Featured Food Storage: Chicken Broth and Rice
Suggested Pantry Item: Canned Coconut Milk. This week's suggested pantry item is coconut milk. This tasty little pantry item brings a whole new international flavor to plain old rice or other Asian or Thai dishes. I always keep at least one can on hand for those days I need a little Thai flavor.
My family is seriously weird. They don't really enjoy Thai food or coconut milk flavored dishes. Seriously, I could drink coconut milk straight from the can or the coconut. Sometimes I crave a good Thai dish. This soup is my new favorite. Mostly because I can whip it up pretty quickly and freeze the leftovers just for me, just for those blah lunch days. This soup is not really hip friendly but it is the best cure for snowy day blues. This creamy white stuff is warm, bright, and comforting. As opposed to the other white stuff which is cold wet and sometimes a little dreary.
Whip some up for your family or take a day this week to make some for your lunch and then save the rest for yourself. Sometimes you need a little something exotic to keep you going.
TIP:My Thai cooking, loving expert Australian sister -in-law liked the soup as well but she did offer a few tips like adding a little lime juice, extra chili or lime kaffir leaves. She knows her Thai stuff and so next time I am going to add one of her suggestions
One of my favorite things about the library is the opportunity to check out cookbooks. This recipe comes from the cookbook Lunch Boxes and Snacks by Annabel Karmel. I may have to buy this book. It is only $6.15 at Amazon.com
1 TB olive oil
1/2 cup chopped onion
1 clove garlic crushed
1/2 to 1 red chili pepper (finely chopped)
1 small boneless, skinless chicken breast or 3 chicken tenders (cut into strips)
1 cup broccoli crowns
3 cups chicken broth
1 1/4 cups coconut milk (1 can)
1 cup rice (cooked)
Heat oil in large sauce pan and saute onion, garlic and chili for 2 minutes. Add strips of chicken and saute for 2 more minutes. Add broccoli, chicken broth and bring to a boil. Add coconut milk, reduce and simmer for 2 minutes. Season with salt and pepper.