Tuesday, February 10, 2009

Tasty Tuesday: Thai chicken soup

I love homemade soup - it's great when you're feeling sick, when you need an energy boost, or when you want to make something that lasts a few days. Thai soup is one of my favorites because you can make it as spicy or mild as you like (and I like spicy).


Ingredients:
  • 1 chicken breast, boneless with skin
  • 3 cups water
  • 1/2 pepper (I like jabanero)
  • 1 carrot
  • 1 turnip root
  • 1 can water chestnuts
  • 1/2 can low cal coconut milk
  • Other vegetables to taste
  • Salt and pepper to taste
  • 1/2 lemon
  • 1/2 red onion
  • 2 tbsp brown sugar
  • 2 tbsp olive oil
  • 1 tbsp fresh ginger
  • 1 tsp fish sauce
  • 1 cup rice noodles
  • 1 tsp green curry sauce
To cook (total time - 45-min):
  • 10-min Cover chicken breast with water and add salt and pepper and bring to a boil - then lower heat and leave lid on
  • 5-min In a separate pan, saute onion, brown sugar, and ginger in olive oil
  • @ 20-min Add carrots, root, and other vegatables to chicken - keep heat low
  • @ 25-min Add green curry sauce
  • @ 30-min Add onion/ginger mixture to chicken
  • @ 35-min Pull chicken out and take the skin off, cut up and put back in pan
  • @ 35-min Add water chestnuts and coconut milk
  • @ 35-min Add fish sauce
  • @ 35-min Add rice noodles
  • Simmer for 5-minutes
  • Serve with lemon slices

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