Thai coconut chicken soup with birds eye chilies

This is good.  like really good.  make it.  tomorrow

(TOM KHA GAI)

Ingredients:

1 2/3 cups coconut milk

2 cups gluten free chicken stock (make your own!  I insist)

1 1/4 cups water

3/4 inch piece galangal , peeled and finely sliced

2 red birds eye chilies, sliced thin

1 lemongrass stem, the lower 2 1/2 inches sliced

3 limes leaves (torn in half)

4 Tbsp fish sauce

2 Tbsp lemon juice

1 tsp. sucanat

1 chicken breast, cut into thin slivers

fresh cilantro leaves for garnish

 

Directions:

1. Pour the coconut milk into a saucepan, stirring gently over low heat until the coconut milk is smooth. Stir in one direction only.

2. Heat the prepared chicken stock in a large saucepan with the water, galangal, chilies, lemongrass and lime leaves.

3. Stir in the warmed coconut milk, then add the fish sauce, lemon juice and sugar.  Bring to a boil, reduce heat, simmer for 5 minutes.

4. Increase heat again and bring soup to a boil, drop in the chicken slivers a few at a time (to keep them separate).  Cook for 4 minutes or until the chicken is cooked through.

5. Serve garnished with fresh cilantro.

 

spicy+coconut+lemongrass= zomg!  dinner, lunch and breakfast for me.

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spicy shredded chicken tacos

So Delicious!  First you have to make the poached shredded chicken.  You can do this up to 4 days in advance.  Poached shredded chicken is super versatile.  You can use it in hundreds of ways to make a quick high protein/low fat meal.

Poached Shredded Chicken Breast

(makes about 4 cups shredded chicken)

1 onion, quartered

2 garlic cloves, smashed but whole

1 whole chicken breast on the bone, skinned and split

1/2 tsp. dried thyme or oregano

1 1/2 tsp. salt

Directions for poaching chicken

1. Combine 2 1/2 quarts of water, the onion, and the garlic in a large pot, bring to simmer over med. heat.  Add chicken breasts and return to simmer.  Skim off any foam, then add dried herbs.  Cover partially, reduce heat to low and simmer for 15-20 minutes (until the chicken is cooked through).  Add salt. Allow chicken to cool in the broth.

2. Remove chicken from broth, shred by pulling strips off the top of the breast down.  Strain the chicken broth and freeze for a light chicken stock.  Store your shredded chicken in an airtight container in the fridge.  Use within 4 days.

 

Spicy Shredded Chicken Tacos

Ingredients:

2 tsp. canola oil
1 small onion chopped
3 garlic cloves pressed
2 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. dried oregano
1/4 tsp. cayenne pepper
salt
1 pound shredded poached chicken
1/2 cup canned crushed tomatoes
1/2 cup gluten free chicken stock
1 tsp. sucanat
2 tsp. apple cider vinegar
ground black pepper

Directions:
Heat oil in med. skillet over med. heat until hot (2 minutes); add onion and cook, stirring occasionally until softened (about 4 minutes). Add garlic, spices and 1/2 teaspoon salt; stir constantly for about a minute. Add shredded chicken breast . Add crushed tomato’s, chicken stock, sucanat and vinegar; bring to simmer. Reduce heat to med/low and simmer uncovered for 10 minutes (stirring frequently) mixture should not be completely dry. Adjust with salt and pepper to taste.

Taco shells
use organic soft corn tortillas or organic crisp ones. or fry some up and make your own crisp shells.

serve with-

salsa- I made a quick salsa with one large chopped tomato, 1/4 chopped white onion and 1 VERY hot chopped birds eye pepper

lettuce

cheese and sour cream for the dairy eaters.

 

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Mexican Chicken, Chili and Grilled Corn soup

This soup has kick and is very satisfying on a rainy day (like today)   It makes a full pot so you will have plenty left over.  The heat of the peppers combined with the sweetness of the corn is fabulous.  A little bit of sour from the lime and it has everything.
note: we ate this for three days for both lunch and dinner and at the end of those three days my husband turned to me and asked- “Can we make this again within the week?”.  it’s that good. 

First you have to make your chicken broth
The Broth
Chicken Broth Ingredients:

3 Tbsp extra virgin olive oil
5 cloves garlic, smashed
2 large red onions, rough chopped
2 cups carrots, rough chopped
2 cups celery, rough chopped
Course salt and fresh ground black pepper
1 whole organic chicken
1 sprig thyme
1/3 cup Italian parsley
1 bay leaf
1 sprig tarragon
1/3 cup celery leaves
8 whole black peppercorns

Directions:
1. Heat the oil in a large pot over med. heat.  Add the crushed garlic cloves and sauté for 2 minutes until the garlic is golden. Add the onions, carrots & celery to the pot. Season with salt and pepper and sauté for 8 minutes. 

2. Cut up your chicken into pieces with a heavy cleaver- making sure to cut the bones to expose some marrow.  Add to pot and fill the pot with water until it covers the chicken, bring to a boil.

3.  Tie the thyme, parsley, bay leaf, tarragon and celery leaves into a bouquet using butchers twine.  Add to the pot.  Add the black peppercorns to pot, bring broth to a boil, turn down to med-low, partially cover and simmer for 3 hours.  (add more water if required 1/2 way through cooking)

4. Skim off any fat, strain the chicken broth through a mesh sieve, then strain again through cheese cloth a couple of times until your broth is nice and clear.  Leave to sit and separate a while so that you can skim off the fat.  (I have a special fat skimming container that I use)

5. Hand pick the the good chicken meat and set it aside for soup recipe.

The Soup!
Mexican Chicken, Chili and Grilled Corn Soup
Ingredients:
2 Tbsp extra virgin olive oil
3 cloves garlic, smashed
2 chipotle peppers (in adobo sauce) minced
1 hot Anaheim New Mexico chili, reconstituted and chopped
1 red onion, diced
1/4 tsp. cumin
1/4 tsp. cayenne
1/4 tsp. paprika
course salt & fresh ground black pepper to taste
5 cups chicken broth  (if you don’t have enough, top it up with water)
1 cup fresh tomatoes, chopped coarse and smushed with the side of a knife
1/2 tsp. dried oregano
1 1/2 cups cooked chicken (hand picked from your broth earlier)
1 handful cilantro , chopped
1/2 cup wild rice
2 cobs of corn, grilled
canola oil for grilling
1 cup canned, strained black beans
1 tsp. sucanat (or brown sugar)
handful of cilantro, minced (and some  for garnish)
Fried corn tortillas for topping
Fresh lime to taste
Creme fraiche or sour cream for the dairy lovers

Directions:
1. In a large pot, heat the olive oil over med. heat.  Add garlic and sauté for 2 minutes.  Add chipotles, chilies, red onion, cumin, cayenne, paprika, salt and fresh ground pepper.  Sauté for 8 minutes.  

2. Add the chicken broth, the tomatoes, oregano, hand picked chicken meat and a handful of cilantro.  Partially cover and simmer for 40 minutes.

3. In a separate pot, boil some water, add wild rice and cook according to package, strain.

4. Heat some canola oil, brush some oil on the corn  and grill your corn either in a cast iron pan or on a grill.  You want each side to be grill marked (slightly brown).  Slice off the corn niblets.

5.  In a cast iron pan, heat some oil on medium and add corn tortillas slices, fry until golden, set aside on paper towels.

6.  Add the corn niblets, wild rice and black beans to the soup and stir to combine.  Season with salt, pepper, sucanat and cilantro.

7. Serve soup with crispy tortillas, a squirt of fresh lime, and some creme fraiche or sour cream if you eat dairy.

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