day 35: cooking it up/ winter Thai chicken-coconut soup

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MY TAKE:

FROM PINTEREST:

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Project: day 35: cooking it up/ winter Thai chicken-coconut soup
• Difficulty rating (1=easiest, 5= way too hard!): 2
• Would I do it again? yes, however we changed the recipe a touch (in red below), and would even change it up a bit more next time (see below).
• What I would do differently: The soup was very good (probably 3 stars out of 4), but we changed up the original (the girls had the original recipe, but we spiced it up a bit for ourselves!). Next time we would add two cans of coconut milk, mushrooms, and two limes)
• Items used: Recipe below:

Serves: 4
Hands-on time:
Total time: 30 minutes

CATEGORY:
Under 45 Minutes

INGREDIENTS:

  •  2 tbsp extra-virgin olive oil
  • 1 clove garlic, minced
  • 1 medium onion, chopped
  • 1 cup carrots, scrubbed and chopped into approximately 1/2-inch pieces
  • 1 cup small white or red potatoes, scrubbed and chopped into approximately 1/2-inch pieces
  • Sea salt and ground black pepper, to taste
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 cup light coconut milk (we did a cup, we love the coconut taste!)
  • 1/2 cup skim milk (we did a cup)
  • 2 boneless, skinless chicken breasts (4 oz each)
  • 1/2 cup snow peas, cleaned and cut lengthwise (we used sugar snap peas since that was what we had on hand!)
  • 1 tsp red chile pepper flakes (or to taste)
  • 1 to 2 tsp fresh lemon juice (we used lime since we like the flavor better)
  • 4 tbsp cilantro, coarsely chopped
  • Four ourselves and not the kiddos, we added Sriracha Thai hot sauce and fish sauce for a bit more flavor)

INSTRUCTIONS:

  1. Heat oil in a pot over medium. Add garlic, onion, carrots and potatoes. Season with salt and pepper and sauté until onions are lightly translucent.
  2. Add broth and coconut and skim milks. Bring to a light boil.
  3. Add chicken, cover and let simmer for 12 minutes over medium-low to medium heat.
  4. Remove chicken and set aside. Add peas and chile flakes to soup. Simmer for 2 to 3 minutes.
  5. When cool enough to handle, slice chicken and add pieces back to the soup.
  6. Season with additional salt and pepper, if desired. Add lemon juice, sprinkle in cilantro and serve.

until ipinterest tomorrow!
Karie J 🙂

7 responses »

  1. Pingback: Reflections: Staying Warm During Winter… | Mirth and Motivation

  2. Pingback: day 19: cooking it up: fall/winter Chicken, Black Bean, and Cilantro Soup, SO good! « ipinterest

  3. Pingback: Spicy chicken thai soup | Chef Doru's Blog

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