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Recipe: Chicken And Vegetable Soup With Coconut Milk
Similar Categories: Chicken, Vegetable, Soup, Coconut, Milk
Preparation time 15 minutes
Serves 4 - 6
1 med sweet potato
6 c canned chicken broth
2 skinless chicken thighs
2 T vegetable oil
2 lg shallots, thinly sliced
1 serrano chile, seeded and thinly sliced
1 c fresh or frozen corn kernels
1 ripe plantain, halved and sliced
114-oz can unsweetened coconut milk
2 plum tomatoes, seeded and sliced lengthwise
kosher salt
1/2 c cubed avocado, tossed in lime juice
3 T chopped cilantro
1 lime, sliced
1. Prick sweet potato a few times. Cook in a microwave on high 3 minutes,
until partially cooked. Set aside to cool; peel and cut into 1/2-inch
pieces.
2. Meanwhile, bring broth to a boil in a large stockpot; add chicken and
simmer 15 to 20 minutes, until just cooked through. Remove chicken to a
cutting board. Let cool, dice, then set aside. Discard bones.
3. In a small saucepan, heat oil and sauté shallots and chile until soft, 3
minutes. Transfer to broth along with sweet potato, corn, and plantain; cook
10 minutes, until plantain is soft. Stir in coconut milk, tomatoes, and
chicken. Season to taste. Simmer 5 minutes. Ladle into bowls and top with
avocado, cilantro, and a squeeze of lime.
Serves 4 - 6
1 med sweet potato
6 c canned chicken broth
2 skinless chicken thighs
2 T vegetable oil
2 lg shallots, thinly sliced
1 serrano chile, seeded and thinly sliced
1 c fresh or frozen corn kernels
1 ripe plantain, halved and sliced
114-oz can unsweetened coconut milk
2 plum tomatoes, seeded and sliced lengthwise
kosher salt
1/2 c cubed avocado, tossed in lime juice
3 T chopped cilantro
1 lime, sliced
1. Prick sweet potato a few times. Cook in a microwave on high 3 minutes,
until partially cooked. Set aside to cool; peel and cut into 1/2-inch
pieces.
2. Meanwhile, bring broth to a boil in a large stockpot; add chicken and
simmer 15 to 20 minutes, until just cooked through. Remove chicken to a
cutting board. Let cool, dice, then set aside. Discard bones.
3. In a small saucepan, heat oil and sauté shallots and chile until soft, 3
minutes. Transfer to broth along with sweet potato, corn, and plantain; cook
10 minutes, until plantain is soft. Stir in coconut milk, tomatoes, and
chicken. Season to taste. Simmer 5 minutes. Ladle into bowls and top with
avocado, cilantro, and a squeeze of lime.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Chicken, Vegetable, Soup, Coconut, Milk
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