November 30, 2011

Asian Coconut Chicken Soup

My mom passed along this very unique and delicious soup recipe. Matt and I absolutely loved it--a complex mix of sweet and spicy. And of course, what better time of year to enjoy bowls of piping hot soup than the chilly winter months?

Asian Coconut Chicken Soup

{the little pink tupperware contains my chili paste}

1 can lite coconut milk
1 can chicken broth
1 pkg ramen noodles, broken up {do not use the ramen spice packet, just the noodles}
1 small can of chicken, shredded
2 tsp. chili paste
1 tsp. coconut extract
2-3 packets of sweetener
1 tsp. garlic powder
2 tsp. ground ginger
1/2 Tbsp. lime juice
1/4 tsp. kosher salt
2 green onions, thinly sliced
3 Tbsp. chopped cilantro*

*My mom also shared her trick of using cilantro paste. For a recipe like this, the paste works just the same and I find it more economical, as I don't have lots of leftover fresh cilantro that didn't get used.

Bring chicken broth and coconut milk to a boil in a medium saucepan. Add the ramen noodles and cook 5 minutes. Add remaining ingredients {except the cilantro}. Reduce heat to a simmer; cook 15 minutes. Add cilantro. Adjust seasonings if needed.

Serve and enjoy!

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