Tuesday, January 10, 2006

Coconut and Chicken Soup: Test Kitchen Series

I’ve been experimenting again! Scott and I found ourselves with a free evening in Natchez, Miss., lately and took an evening stroll looking for some inviting grub. I’ve been on the “All Sushi” diet for quite some time and we found a sushi and Thai place called Planet Thailand.

Not only did I find a nice selection of sushi rolls, but we also had a bowl of warm and inviting Thai Coconut and Chicken Soup. I was so intrigued by this “gumbo of the East,” that decided that I had to bring it home to my little Louisiana kitchen.

I did my research and found a recipe and then went on a search to find the ingredients. While getting the fixing for sushi ala Spencers, we also got a few items for the soup. The following recipe is slightly altered. First, I’ve not found lemon grass, but I have found a Thai curry paste that contains lemon grass. I felt like the one I had before had a rich, fresh, green taste, so I’ve added fresh chopped parsley and cilantro (Thai gumbo, here we come!)



This isn’t a rich, thick soup. It’s incredibly thin considering the punch it packs. It fits my taste and soft, thin food needs right now. I hope you enjoy a bowl of your own soon.

Thai Coconut and Chicken Soup

1 14 oz. can of coconut milk
10-12 ounces of chicken broth
½ pound diced chicken
½ cup chopped parsley
½ cup chopped cilantro
1 tsp. cayenne or crushed red pepper
1 tsp. Red Curry Paste (or lemon grass and more pepper)
1 tsp chopped ginger or powdered ginger
3 green onions
Salt to taste
Veggies (lots of room for your taste):
1 can whole baby corn
1-2 cans of mushrooms (I liked straw mushrooms, but small caps OK)


I made my own chicken broth, so I let the parsley and cilantro cook down with the chicken.
When the chicken is cooked and herbs are tender, add coconut milk, red pepper, curry paste (or lemon grass) and ginger.

Bring to a roaring boil, then add the veggies of choice and chopped green onions. Lower heat and slimmer for 30-40 minutes, stirring just cause it smells sooooo good. Add a couple tsp of salt, taste and then adjust for your preference.

Serve hot and enjoy!

4 comments:

Reinventing Fran said...

Some replies that come straight to email:

Thanks! Don't you have surgery tomorrow? I will try this. I am going to copy the ingredients and see if I can find them (with one of my Japanese friends of course - can't read Japanese). Sushi in Natchez, MS? I thought I knew all there was to know about the south! (BEV)

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Hi, Fran!

I tried to post to your blog, but there was a problem with the server....

The recipe sounds soooo kick-ass! You and I obviously have the same palate; I literally have EVERY SINGLE ingredient in the soup in my pantry or freezer.... They also make Thai green curry paste; that may have been the "lemongrassy" flavor you were looking for. The most common brand name is Thai Kitchen; it should be available in your nicer grocery stores.

I will be making this later on this week (already have stuff defrosted for the next few nights....) and I'll let you know what the fam thinks!

Love, Raquel

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I enjoyed your Thai Coconut recipe. It sounds delicious; I might try it this weekend and modify it to be veggie. I've also enjoyed your blog and keeping up with what's going on in your life. My favorite entry is the "Now or Later You Must Face It." Maybe I was black when I was little because that was THE candy on the streets except we said "nowa laters." .....(Elizabeth)

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Cool. Thanks! I need something different. (Simone)

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Message board replies and suggestions:
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Donna said...

Thanks so much for noting me. I can feel your positive energy already! Good luck to you in your continuing journey. I know you can do it! :)

Raquel said...

Fran:

Made your soup; it was faboo!! What a tasty way to clear one's sinuses.... ;o)

Love, Raquel

Cindee K. said...

Fran, I think you can find the lemon gras at the Vietnamese store on Florida Blvd, in Baton Rouge, Vinh Phat I think it is called. It kinda smells fishy in there, but they carry alot of hard to find asian items and large bags of Basmati Rice, if you like that type. Good Luck, and KEEP COOKING, these recipies look WONDERFUL!!!

Cindee K.