Yesterday I was craving something exotic to eat for dinner. Something with a little heat, a little comfort, a little zing, and a little effort. So I searched for a recipe from my files and dug out one that I really like. Especially after I tweaked it a bit and made it my own. Introducing Thai Coconut Chicken Soup. If you and your loved one’s can’t finish off the pot, stick the leftovers in the freezer and thaw out on a nice cold day. Or a day when you have a cold.
- 1 quart chicken stock
- 3 or 4 chicken parts (skinned, on bone)
- 1 can unsweetened coconut milk
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon ginger, freshly grated
- 1 teaspoon garlic, freshly grated
- juice of one lemon or lime plus zest
- 1 cup fresh mushrooms, chopped
- 1/2 cup carrot, grated
- sea salt, to taste
- ground pepper, to taste
- 1/4 cup cilantro leaves (or basil or mint)
- 1/4 cup sliced scallions or green onions
Place the chicken stock and chicken parts in a covered pot and bring to boil. Simmer for 60 to 90 minutes. Remove the chicken parts, remove meat from bones, and return meat to pot (discard the bones). Add the coconut milk, chili flakes, ginger, garlic, lemon juice and zest, mushrooms, and carrots to the chicken stock. Return to boil and then simmer for 10-15 minutes. Add salt and pepper to taste and sprinkle with cilantro and onions. Serves 4-6.