Sunday, June 28, 2009

Coconut-Lime Chicken Soup

It was hot here yesterday. I'm talking the kind of heat where you get sweaty on the walk from your house to your car. So, soup wasn't necessarily an obvious choice for lunch. But I ripped out this recipe for Coconut-Lime Chicken Soup from an issue of Better Homes and Gardens that I found in a waiting room the day before, and I had a rotisserie chicken on hand (I can't pass them up when they are $2.99) so I made soup on one of the hottest days of the year.
I have never tried Thai food before and while I loved the ingredients, wasn't sure what to expect. This was quite good and actually the lime and coconut make it refreshing and light. My questionable choice actually worked out pretty well.
Coconut-Lime Chicken Soup
from Better Homes & Gardens
1 2-to-2 1/2 lb. deli-roasted chicken
1 15-oz. can unsweetened coconut milk
2 cups water
1/4 cup lime juice (2 medium limes)
3 medium carrots, thin-sliced diagonally (about 1 1/2 cups)
1 Tbsp soy sauce
2 tsp. Thai seasoning blend
1/4 tsp salt
Thai seasoning blend (optional)
Fresh cilantro (optional)
Lime wedges (optional)
1. Remove and discard skin and bones from chicken. Shred chicken. In large saucepan combine shredded chicken with coconut milk, water, lime juice, sliced carrots, soy sauce, the 2 teaspoons Thai seasoning, and salt. Bring to boiling; reduce heat and simmer, covered, 8 minutes or carrots are crisp-tender.
2. To serve, sprinkle bowls of soup with additional Thai seasoning and cilantro. Pass lime wedges.
Notes: My grocery store didn't have Thai seasoning and use of it may have upped the heat quotient a bit. Instead, I used 1/4 teaspoon of garlic powder, 1/4 teaspoon ginger, and a dash of red pepper. I also used light coconut milk since that is what I had in the pantry.
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