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Friday, May 20, 2011

getting to know soup, getting to know all about soup

Here's a soup I just made. It's the sort of thing I think people would call "Thai Chicken Soup," because it has coconut milk and lime juice and cilantro and red pepper flakes in it. I can't speak to the authenticity of its flavor profile, because: am not Southeast Asian. And I don't think there's a whole lot of originality going on here. But it tastes good, and it beats the heck out of Hot Pockets.

Siamese Chicken Soup with Rice
serves 4
1 onion, minced
2 cloves garlic, minced
1 T minced fresh ginger
6 C chicken broth or stock--chicken liquid, let's call it
2 C cooked chicken
1 can coconut milk
1 C rice
juice from 1 lime
1 t red pepper flakes
3 T minced cilantro, or to taste
diced tomatoes

Saute the onion in some oil until caramelized. Add the garlic and ginger and saute until it smells flavorful--do not burn. Add the stock, chicken, coconut milk, rice, lime juice and pepper flakes. Cook until the rice is done. Stir in the cilantro, garnish with tomatoes and serve. This is a very thick soup, more like a stew. If you want it more brothy and less filling I would recommend either cutting down on the solids or adding more liquids. Science!

1 comments:

Jenny said...

I was just barely trying to decide what to make for dinner and I decided on a recipe that is almost identical to this! In my case, it beats the heck out of Hamburger Helper, which I stooped so low as to cook the other night (which I haven't cooked in YEARS). The kids gobbled it up and I hid the box evidence, so I think Richard thought it was homemade!?