Subject: Coconut Chicken Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Nov 07 2000 - 06:35:50 EST
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F O O D F U N N Y
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Here's a true food funny from reader Denise Segelstrom:
When I was a new mother and starting my second season of canning, I
went to a pick-your-own strawberry field and picked enough for two big
batches of strawberry preserves. I went down to the basement and
gathered all of my canning paraphernalia together. I was amazed to
find a plastic container of sugar. I thought to myself how dumb I was
that I stored the sugar in the basement when I could have used it
during the previous winter. I proceeded to make my jam but was
disappointed when it wouldn't gel. The previous year (my first try at
canning) I had had no problem making the jam. I decided to dump
another box of Sure-Jell in and still it wouldn't gel! I was about to
dump a third box in when I happened to get some jam on a finger and I
licked it off... and discovered that the container of sugar was
actually pickling salt! I guess I was double dumb! And all that
effort gone to waste!
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T O D A Y ' S R E C I P E
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Even though the lemon grass, slices of ginger, and chili peppers are
used only for flavoring and not intended to be eaten, they are
traditionally served in the soup. In Thailand it is up to the diner
to eat around them, but you may want to remove them prior to serving.
Coconut Chicken Soup
8 oz (250 g) skinless, boneless chicken breast
1 stick lemon grass*
2 cups (500 ml) unsweetened coconut milk*
1 cup (250 ml) water
1 inch (2.5 cm) ginger root, sliced into thin rounds
1 - 2 fresh hot chili peppers (or to taste), cut in half lengthwise
2 Tbs (30 ml) lemon juice
1 Tbs (15 ml) lime juice
1 Tbs (15 ml) fish sauce*
1/2 tsp (2 ml) sugar
Fresh cilantro (coriander) for garnish
*Available in finer supermarkets and Asian specialty shops.
Slice the chicken into 1/4-inch (5 mm) strips. Smash the lemon grass
with the flat of a large knife and cut into 1-inch (2 cm) pieces.
Heat the coconut milk and water in a saucepan over moderate heat - do
not boil. Add the lemon grass, ginger, and chilies and simmer for 2
minutes, stirring frequently and being careful that the mixture does
not boil. Add the chicken strips and simmer 5 minutes. Add the
remaining ingredients and simmer for 1 minute. Serve garnished with
cilantro. Serves 4 to 6.
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