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Friday, May 13, 2011

Chicken Coconut Soup

A refreshing spicy Thai-inspired soup


Adopted from “New Flavors for Soups” by Williams-Sonoma

Taste 4 (out of 5)

Difficulty 3 (out of 5)


- 4 boneless skinless chicken thighs (330 cal)

- 1 package enoki mushrooms (30 cal)

- 1/2 small acorn squash (85 cal)

- 3/4 cup frozen shelled edamame (280 cal)

- 2 shallots, chopped (30 cal)

- 2 limes (20 cal)

- 1/4 bunch cilantro

- 1/2 inch piece of ginger

- 2.5 cups chicken stock (25 cal)

- 1 can /14 oz coconut milk (180 cal)

- 1/4 tsp sambal oelek

- 1/2 tsp yellow Thai curry paste

- 1 tbsp Asian fish sauce

- 1 tbsp light brown sugar (50 cal)

- 1 tsp kosher salt

Total 4 servings, 1030 cal, 260 cal / serving


1. Peel and crush ginger, chop cilantro, zest and juice the limes (you’ll need both the zest and the juice).

2. In a large saucepan combine the stock, 1/2 can of coconut milk, ginger, cilantro, sambal oelek, shallots, and 1/2 tbsp of the fish sauce. Bring to a boil over high heat, then reduce the heat to low, cover and simmer to blend the flavors for about 15 minutes.

3. Peel and cut the squash into 1/4 inch thick slices and set aside. Cut the chicken into thin slices and set aside separately. Separate enoki mushrooms (they come in one bunch).

4. Strain the infused broth through a fine mesh sieve. Wipe the pot clean and return the broth to the pot. Add the brown sugar, the remaining coconut milk and bring to a boil over medium-high heat. Stir in the chicken and edamame and return to a boil, then reduce the heat to medium and simmer until the chicken is almost opaque throughout, about 5 minutes. Add the squash and the mushrooms and simmer until tender, about 5 more minutes.

5. Meanwhile whisk the lime juice with the curry paste and the remaining fish sauce. Add the mixture and 1 tsp of salt to the pot and stir to blend well. Taste the soup and adjust seasoning.


I liked it, not surprisingly given my (by now not so) recently acquired obsession with coconuts :-)

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