I was on a coconut milk trend after last night so made this Chicken Coconut Soup. Last night I made two recipes from The Minimalist Cooks Dinner by Mark Bittman, both of which I’d cooked before. I really like this book and need to remember to get it out more often. The recipes are generally quite suitable for weeknight cooking, with a lot of fish and seafood recipes. Since I’m trying to eat more fish lately, this is a big help! Last night I made the Shrimp with Worcestershire Sauce and the Coconut Rice with Red Beans.
So tonight I thought I’d use more coconut milk and I decided to make some soup. I ended up trying the Chicken Coconut Soup from Simply Thai Cooking. It was much milder than I expected, but quite good. I didn’t have lemongrass but had recently bought a tube of it that I’d seen at the grocery store. I also didn’t have lime leaves so used lime juice, as suggested.
Chicken Coconut Soup
- 1 15 ounce can coconut milk
- 1 cup water
- 1 inch ginger sliced
- 1 squirt lemongrass
- 1 boneless skinless chicken breast sliced thinly
- 1 Tbs lime juice
- 2 Tbs lemon juice
- 1 Tbs fish sauce
- 1 Tbs sugar
- Bring the coconut milk and water to just under a simmer with the ginger, lemongrass, and lime juice. Heat for a few minutes while you slice up the chicken breast. (It's easiest to slice meat thinly when it's partially frozen. I used a breast from the freezer last night so just thawed it partially.)
- Add the chicken slices and cook until done, about 10 minutes. Add the lime juice, lemon juice, fish sauce, and sugar and heat through. Taste and adjust. (If I'd had lime leaves, they would have been added with the ginger and lemongrass at the beginning.)
- Don't eat the ginger slices!