Saturday, January 17, 2009

Thai Coconut Chicken Soup

Here's one for my baby girl who just loves good soup, my own version of Thai Coconut Chicken Soup.

olive oil
2-3 big garlic cloves chopped
1" square piece of ginger, finely chopped
4 green onions - chop white and green parts    seperately
2 Jalapenos or Serranos sliced in rings
3 or 4 medium sized yellow squash, chopped
8 oz. assorted mushrooms (I used baby bella, white, oyster and enoki) 
juice of one lime
3 cups chicken broth
1 Tbs. Turmeric
3 boneless chicken breasts, sauteed in butter then diced
1 can coconut milk

Over medium heat sautee garlic, ginger, white part of green onion, and jalapenos for a couple minutes, add squash and mushroom and cook for a couple more minutes, add more olive oil as necessary. Stir in lime juice, chicken broth and Turmeric, cover and let simmer about 15 minutes or until squash is tender. Remove about 2 cups of soup and puree in blender (try to get plenty of the squash for this to make the soup thicker) add back to soup. Stir in Chicken and coconut milk, bring to a low simmer for about 5-10 minutes so everything is heated through. Serve with cilantro and green onion for garnish.


kyoto said...

This sounds and looks delicious -- I plan to make it this week!!!!

Anonymous said...

this is a very cruel picture.

Valerie said...

Yummm I shall have to add lemongrass to this!!!!