Coconut is my new obsession. It’s full of healthy fatty acids that are good for the liver, pancreas, kidney, hair, bones, teeth, weight loss, digestion, immune system, controlling blood sugar levels, and fighting Alzheimer’s and heart disease.
I’ve started cooking with odourless coconut oil (a fantastic, healthier substitute for oil or butter in Asian dishes). Tonight, I’ve whipped up this delicious Thai coconut chicken and shrimp soup for dinner. I added in some extra sprouts and pepper, which I had in my fridge.
Ingredients
12 oz. chicken breast, boneless, skinless, fat removed
1 cup coconut milk
1 1/2 c chicken stock or broth, low sodium
5 slices ginger, fresh, peeled
1 c white mushrooms, quartered
1 t Thai chili paste
4 green onions, sliced, (green part reserved for garnish)
1 lemon
1 T basil, shredded
pinch white pepper
Directions
Place the chicken breasts in a small saucepan. Cover completely with cold water and place over moderate heat. Bring water to 180 degrees, just before the water starts to bubble. Poach chicken for 15 minutes or until cooked to 165 degrees.
While chicken is poaching, place coconut milk, stock, ginger, mushrooms, and white part of green onion into a saucepan over moderate heat. Bring to a simmer. Add chili paste and simmer for 10 minutes. Once chicken is cooked and cooled slightly, cut into 1 inch cubes. Add to soup.
Finish soup with basil, pepper, and lemon juice to taste. Garnish with chopped green onion.
Text: Lydia Parafianowicz