Thursday, July 14, 2011

Soups!

Coconut Chicken Soup

8 boneless skinless chicken thighs, diced (about 2 lbs)
salt and pepper
1 Tbsp. coconut oil
8 oz mushrooms sliced
2 cups Swiss Chard sliced into ribbons
2 Tbsp. lemongrass
2 Tbsp. ginger, minced
1 can coconut milk
3 cups chicken broth
2 Tbsp. fish sauce
1 tsp chili garlic sauce
1 lime zested and juiced
1 bunch green onions sliced
1/4 cup basil chopped
1/4 cup cilantro, chopped
1) In large saucepan over medium-high heat, melt coconut oil. Add chicken pieces ad lightly sprinkle with salt and pepper. When pieces are halfway cooked, about 3 minutes, stir in mushrooms and chard. When mushrooms are no longer dry, add lemongrass and ginger, stirring until fragrant, about 1 minute. Pour in coconut milk, chicken broth, fish sauce, chili-garlic sauce, and lime zest. Reduce heat to medium-low and allow to simmer for 20 minutes.
2) Just before serving, stir in lime juice, green onions, basil and cilantro. Ladle into bowls. Serves 4

Curried Beef Stew With Coconut Milk
3lbs of beef for stew, cut into 1-2 inche pieces
5 tablespoons of coconut oil
2 medium onions, diced
3 cloves of garlic, minced
2 tablespoons of ginger, minced
2 teaspoons coriander
1 tablespoon cumin
1 teaspoon tumeric
1/2 tsp cardamom
1 tsp red pepper flakes
4 cups beef broth
1 cinnamon stick
1 can coconut milk
6 carrots peeled and diced
salt and pepper
3 tablespoons fresh cilantro
Preheat oven to 300 degrees. In a large dutch oven, heat 3 tablespoons of coconut oil and brown the beef chunks in small batches. Remove beef to a bowl and add the remaining coconut oil, onion garlic ginger and spices. Cook for approximately 10 minutes, then return the beef and add broth. Bring to a simmer then cover and place in oven for about three hours. Check periodically to ensure there is enough liquid. If it looks dry, add a little water to cover. After three hours, add the coconut milk and carrots. Replace cover and leave in oven for one more hour. Remove from heat and remove cinnamon stick. Salt and peppeper to taste and serve, garnish with cilantro.

1 comment:

  1. These were awesome! Loved them!

    For the first one, we used spinach instead of the chard. And lemon zest instead of lemongrass.

    ReplyDelete