Chicken Coconut Soup

A refreshing spicy Thai-inspired soup

Source

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



Taste 4 (out of 5)



Difficulty 3 (out of 5)



Ingredients

- 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



Instructions

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.



Afterthoughts

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

Noodle soup

I usually make noodle soups with non-veg ingredients like chicken, meat etc. This time I made it with just veggies and eggs. Simple and healthy one. Here it goes...

Ingredients:
Wheat noodles - 200grams
Carrots - 1 nos
Capsicum - 1 nos
Oyster mushrooms - 1 handful
Eggs - 1 nos
Veg stock cube or aroma cube - 1 small
Dried herbs like parsley, chives, thyme etc. as per need
Salt and pepper for taste
Water - 1-2 litre
Oil - 3 tbsp

Method:
In a stew pot, heat 1 tbsp oil, add carrots and capsicum (both cut into thin strips) and stir well. Add oyster mushrooms and stir again. Add enough water and cover and cook 45 min along with all the dried herbs. Add the wheat noodles, veg stock or aroma cube. And cook till its done. Add scrambled egg, salt and pepper and serve hot.

Note:
Separately do the scrambled egg with the remaining 2 tbsp oil and finally add. Do not add before hand.

Fish and asparagus soup

Soups are always so healthy, comforting, and filling. I love to try various varieties of them. This one is inspired by Vietnamese style crab and asparagus soup. Here goes the recipe...

Ingredients:
Asparagus - 4 nos
Fish fillets - 200 grams
Onion paste - 1 tsp
Garlic paste - 1 tsp
Prawn stock cube - 1 nos
Corn starch - 1 tbsp
Water - 2 litres
Salt and pepper for taste
Olive oil - 2 tbsp

Dried herbs like
Sage, chives, parsley, thyme,
basil etc.. (use as per choice)

Method:
Heat oil in a stew pot, add onion and garlic paste and saute for 2-3 min. Add fish fillets broken into chunks and stir well. Add enough water, prawn stock cube, dried herbs and cook for 45 min. Now add asparagus and continue to cook till its done. Finally add the corn starch with constant stirring and turn off the flame when the required consistency is obtained. Add salt for taste. Garnish with some fresh parsley, add a dash of pepper and serve.

Note:
Can add some fresh herbs instead of dried herbs. Can add some chilly sauce, soya sauce etc and serve.