We are spending the winter in the country house in Barbizon France, which is about an hour outside of Paris. One of the benefits of this is enjoying a big kitchen. So since it has gotten cold outside I have been making a different soup every week. This week I thought I would try something different. This recipe is easy to make, doesn’t take a lot of prep or cooking time and the exotic flavors really appealed to me. Served over white basmati rice this makes a perfect winter dinner for three adults (who all had second helpings) with no leftovers (unfortunately… LOL…I guess I will have to do another soup this week). I have adapted this recipe from another blog “Cooking for seven”.
Ingredients:
- vegetable or olive oil
- 4 chicken breasts, sliced thinly
- 1/2 of a large onion, chopped fine
- 1 small green bell pepper, sliced very thin and cut in bit size pieces
- 1 large carrot, peeled and very thinly sliced (with a mandoline)
- 1 tablespoon minced fresh ginger
- 2 Tablespoons dried crushed lemon grass (I am sure the fresh would be better but oh well)
- 2 1/2 cups chicken broth
- 1 can (14 ounces) unsweetened coconut milk, full fat
- 2 Tablespoons curry powder
- 1 jalapeño, seeded, minced
- 2 tablespoons lime juice
- zest from 1 lime
- 1/2 cup* chopped fresh cilantro, plus extra for garnish
- 1/2 cup unsweetened chipped coconut for garnish
- a couple sliced red chili peppers ** (can be served on the side)
- Freshly cooked basmati rice (optional)
* I have to admit I am a cilantro lover so I chopped some extra and sprinkled it on the sliced chicken as it cooked.
** If you are not afraid of a little heat add one or two of the sliced chili pepper in with the jalapeño
Directions:
1) Heat the oil in a medium sized soup pot over medium heat. Add the sliced chicken* to the oil, season lightly with salt and pepper. Sauté until cooked through and golden. Remove chicken and set aside.
2) Sauté the onion and carrot rounds, adding more oil if necessary, until tender.
2) Return the chicken to the pot with the onions. Add the ginger, lemongrass and lime zest; cook for 1 minute.
3) Add chicken broth, coconut milk, curry powder, chili pepper **and jalapeno. Bring to a simmer over medium heat.
4) Add bell pepper and cilantro and simmer an additional 3 minutes. Stir in lime juice. Season to taste with salt and pepper.
3) Optional: Spoon rice into 3 bowls. Top with a ladle or two of soup. Garnish with additional cilantro and a sprinkling of shredded coconut. Serve with sliced red chili pepper on the side.
Makes approximately 6 servings
