I love soup. That is one of my favorite things about fall in the northwest…cooking warm or spicy foods to warm you up after being out in the wind and rain of Portland.
It’s never really like that here in Kenya. It pretty much feels like summer year-round, so now, even though it is strange, we eat soup in the summer. I can’t give up soup!
I’m gonna try the Ginger-scented Apple-squash soup recipe that my friend cooked up and raved about on her blog. If I could find the ingredients here, I’d also be making this, which I think is a favorite of my friend Erin.
pre=””>THAI CHICKEN COCONUT SOAP (TOM KHA GAI) from Sunset Magazine 2008
Yield: Serves 4
- 1 can (14 oz.) coconut milk
- 1 can (14 oz.) reduced-sodium chicken broth
- 6 quarter-size slices fresh ginger
- 1 stalk fresh lemongrass, cut in 1-in. pieces
- 1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks
- 1 cup sliced mushrooms
- 1 tablespoon fresh lime juice
- 1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla)
- 1 teaspoon sugar
- 1 teaspoon Thai chili paste
- 1/4 cup fresh basil leaves
- 1/4 cup fresh cilantro
In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.
I love that this has just 7.2 carbs per 1 1/2 cup serving! Just my kind of meal these days! Some of the reviews added egg noodles from Trader Joes or rice to bulk the soup up.
If any of you decide to try it, let me know what you think!!!