Week 6 - My First Super Soup

I'm really proud of myself this week! I made my first soup ever and, even though I tend to prefer thicker soups, it was very very tasty. And it used ingredients I've never worked with before so I feel like it was a great expansion to my limited flavor horizons.

I picked up this great book at the library and will probably use it for the next few weeks - it has some easy recipes with a really good variety of flavors and ingredients. I can't wait to pick next week's...

THAI CHICKEN SOUP

Source: Not Your Mother's Weeknight Cooking

4 c. canned unsweetened coconut milk - 3 x 14 1/2-oz. cans chicken broth - 2 x 4-in. pieces fresh ginger, grated (4-5 T.) - 2 x 6-8 oz. chicken breasts, cut into finger-size strips - 1 c. canned sliced bamboo shoots, drained - 1/2 c. fresh lime juice - 5 T. Thai fish sauce - Pinch of red pepper flakes - Chopped fresh cilantro leaves

1. In a large saucepan over medium heat, heat the coconut milk, broth and ginger to a low simmer; simmer for 5 to 10 minutes. Do not boil.

2. Add the chicken, bamboo shoots, lime juice and fish sauce. Slowly bring just to a low boil and then simmer for 5 minutes, until the chicken is cooked through. Do not overcook or the chicken will dry out.

3. Stir in the red pepper flakes. Serve immediately, sprinkled with lots of cilantro.

What Brian says:

My mom used to make this and it's very true to the flavors I remember.  With a balance of ginger, lime and coconut it certainly creates a unique dish.  It's tangy and may be spicy to some.  Although the chicken is simply boiled in the broth and doesn't add any of its own flavors it's a good contrast in textures.  The bamboo shoots however are crunchy and go well with the asian theme.  You'll either like it or not but in any case it should be given a chance.  We served it with Thai spring rolls but it's definitely something you can play around with.

Brian's rating: ****