Tuesday, September 25, 2012

KooKoo for Coconut.

Pinterest is all the rage. A friend of mine has referred to Pinterest as the "new black".  It has instantly become one of my "online happy places" and also a resource for recipe inspiration! I recently tested a recipe I found on Pinterest for Coconut and Chicken Curry Soup from a site called Cooking for Seven. You can find the original recipe here but I adapted it to fit Madame Munchies' tastebuds. I wanted to incorporate more vegetables and I also kicked it up a notch or two in my cookbook.
Easy peasy is the name of this soup, it came together swiftly and is a great meal to make for the autumn season (that is if you are lucky enough to enjoy cooler temperatures right now).  As I have become more comfortable in the kitchen, I find myself feeling more comfortable to change recipes to not fit only fit my taste buds but also what I may have on hand that I could use or needs to be used.
Coconut & Chicken Curry Soup (Makes 4 hearty servings)
Adapted from a recipe posted on Cooking for Seven
Ingredients:
Extra virgin olive oil
1 lb (give or take) skinless boneless chicken thighs, cut into bite sized chunks
1 large onion, chopped fine
1 tablespoon grated fresh ginger
2 cups chicken broth, low sodium
1 can (14 ounces) unsweetened coconut milk, full fat
2 teaspoon curry powder
2 garlic cloves, minced
1 jalapeño, seeded, minced
2 tablespoons lime or lemon juice
1 red bell pepper, sliced thin
Kernels of corn, from one ear of corn
½ tomato, chopped
½ cup chopped fresh cilantro
¼ cup chopped fresh basil
Salt and pepper to taste
2 cups freshly cooked rice (optional)
Directions:
1. Heat the olive oil in a medium sized soup pot over medium heat. Add the chicken to the oil, season lightly with salt and pepper. Sauté until the chicken is cooked through and golden. Remove chicken and set aside. Sauté the onion, adding more oil if necessary, until tender.
2. Return the chicken to the pot with the onions. Add the ginger and garlic - cook for 1 minute. Add chicken broth, coconut milk, curry powder and jalapeno. Bring to a simmer over medium heat. Add bell pepper, tomato, corn and cilantro and simmer an additional 5 minutes. Stir in lime juice or lemon juice, cilantro and basil. Season to taste with salt and pepper.
3. Optional: Spoon rice into 4 bowls. Top with two ladles of soup. Serve.

1 comment:

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