Reciprocity.
Dec. 18th, 2008 08:13 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Thai chicken coconut soup.
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bonacorsi found and made this. But we're married and California is a community property state, so I'm asserting co-ownership.
1 14-oz can coconut milk
14 oz chicken broth (I used a combination of water and house-made chicken stock)
sliced fresh ginger
(I added one large garlic clove, sliced wafer-thin)
1 stalk lemongrass, cut into 1" pieces
1 lb chicken breast or thighs, in 1" cubes
1 cup sliced mushrooms
1 Tbsp fresh lime juice
1 Tbsp fish sauce
1 tsp sugar
1 tsp chili paste
1 Tbsp fresh basil leaves and 1 Tbsp cilantro for garnish
Combine coconut milk, chicken stock, ginger, and lemongrass in a pan. Bring to a boil over high heat. Add remaining ingredients except garnish. Reduce heat and simmer for 5-10 minutes, until chicken is firm and opaque. Discard lemongrass. Garnish each serving with greenery.
What worked: Exceedingly tasty on a cold day. It tasted "right". The chili paste gave it a nice kick without being too spicy.
What didn't: The chicken got slightly overcooked and rubbery. We used breast meat; thighs would have been more flavorful.
Will I make it again? I think so. It's not great for us, given how fatty coconut milk is. But I could see making a large batch of broth and freezing it to pull out in small batches. Also, I'd like to try this with shell-on shrimp or other seafood. And adding bamboo shoots might be good.
What I'm reading: Scott Lynch, The Lies of Locke Lamora (again)
bonacorsi found and made this. But we're married and California is a community property state, so I'm asserting co-ownership.1 14-oz can coconut milk
14 oz chicken broth (I used a combination of water and house-made chicken stock)
sliced fresh ginger
(I added one large garlic clove, sliced wafer-thin)
1 stalk lemongrass, cut into 1" pieces
1 lb chicken breast or thighs, in 1" cubes
1 cup sliced mushrooms
1 Tbsp fresh lime juice
1 Tbsp fish sauce
1 tsp sugar
1 tsp chili paste
1 Tbsp fresh basil leaves and 1 Tbsp cilantro for garnish
Combine coconut milk, chicken stock, ginger, and lemongrass in a pan. Bring to a boil over high heat. Add remaining ingredients except garnish. Reduce heat and simmer for 5-10 minutes, until chicken is firm and opaque. Discard lemongrass. Garnish each serving with greenery.
What worked: Exceedingly tasty on a cold day. It tasted "right". The chili paste gave it a nice kick without being too spicy.
What didn't: The chicken got slightly overcooked and rubbery. We used breast meat; thighs would have been more flavorful.
Will I make it again? I think so. It's not great for us, given how fatty coconut milk is. But I could see making a large batch of broth and freezing it to pull out in small batches. Also, I'd like to try this with shell-on shrimp or other seafood. And adding bamboo shoots might be good.
What I'm reading: Scott Lynch, The Lies of Locke Lamora (again)
