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Thai Coconut Chicken Soup (Tom Ka)
Something spicy and rich to warm up these cold nights. Tom ka flavoring will probably require a trip to the Asian supermarket.
Ingredients
chicken (boneless, skinless, cut into bite-sized pieces)
2 cans coconut milk
tom ka flavor packet
1 lg onion
beansprouts
fresh cilantro
lime juice
salt
Instructions
Chop chicken. Cover with salt and lime juice. Set aside. Thinly slice onion and grill in large pot on medium heat until slightly caramelized.
Add chicken. Cook and stir until all pink is cooked out. Add one can of coconut milk and bring to light boil. Add tom ka packet and stir until dissolved. Add bean sprouts second can of coconut milk. Chop cilantro. Add half to soup. Set half aside for topping.
Add one half to one can of water to soup until desired thickness and flavor intensity. Reduce heat. Serve over rice. Top soup with sprinkled cilantro.
Ingredients
chicken (boneless, skinless, cut into bite-sized pieces)
2 cans coconut milk
tom ka flavor packet
1 lg onion
beansprouts
fresh cilantro
lime juice
salt
Instructions
Chop chicken. Cover with salt and lime juice. Set aside. Thinly slice onion and grill in large pot on medium heat until slightly caramelized.
Add chicken. Cook and stir until all pink is cooked out. Add one can of coconut milk and bring to light boil. Add tom ka packet and stir until dissolved. Add bean sprouts second can of coconut milk. Chop cilantro. Add half to soup. Set half aside for topping.
Add one half to one can of water to soup until desired thickness and flavor intensity. Reduce heat. Serve over rice. Top soup with sprinkled cilantro.
Also tasty vittles.
1 or 1.5lbs of chicken breast tenderloins
1 or 2 cloves fresh garlic, minced or pressed
1 or 1.5 tbs olive oil
1 tsp rubbed sage, or fresh minced sage
1 tsp parsley, flakes or freshly minced
.5-1 tsp white pepper
.5 tsp salt
.5 crushed rosemary
sprinkle meat tenderizer across surfaces
(other seasoning to flavor; I like more of all)
honey
balsamic vinegar
(Long Option: Add part of the spices directly to the chicken by rubbing pieces thoroughly, and marinating them not more than one hour in balsamic vinegar *VERY STRONG FLAVOR*)
Place olive oil in medium skillet on stove over medium heat. Add the dry seasonings to the oil immediately. When the oil is warm and free-flowing, add the garlic and fresh ingredients (they should hiss a bit and smell delicious).
Turn the heat down just a notch, and place as many tenderloins into the pan as possible, and add balsamic vinegar to about 1/4" deep (or add 1/2 the marinade). Drizzle honey and spices on the surface of each piece of chicken, and cover the skillet. Let cook 7-10 minutes. Turn the chicken tenderloins, and repeat the honey/spice drizzling process allowing to cook covered for a further 7-10 minutes, adding a little more balsamic if necessary. After removing the chicken, allow the balsamic/honey/spice mixture to simmer down in volume, making a VERY tasty glaze that goes wonderfully in rice or couscous :)
Normally, the tenderloins are just that: tender, and will be difficult to pick up with a fork without falling apart. If preferred, rend down half way to the glaze first and THEN add the chicken if you want more of a barbecue style glazing. The only important step to do first is the semi-frying of the garlic and fresh herbs :)
Its a favorite for me lately, and I thought I'd share.
Re: Also tasty vittles.