Thai Coconut Chicken Soup

I am often asked where I find my recipes. I really don't have the time nor the desire to create a recipe from the ground up. That takes plenty of work, there are test kitchens that do that sort of thing for a living. So how do I proceed? I find a recipe--in a cookbook, magazine, on a cooking show, on a blog etc, etc. There are so many recipes floating around. So I find a recipe that looks like something we might like. I make it once exactly as written. If it's good I make it a second time and give it my own spin. Take away ingredients, change quantities, reduce recipe size to fit our smaller family, etc,etc. Then if it is delicious I will photo it and blog about it. Now I have made many recipes that were said to be winners that just didn't work for me. These did not make it to my blog. Really only the best of the best recipes go on my blog.

This may explain occasional lulls in my posting. If I make a few bad dishes (or it's a busy week and we really just eat omelets),  I refuse to blog about them just to blog. My blog is for my family and friends, I'm not getting paid. I blog because I love to cook, eat and share this passion.  I have made many dear friends along the way.

I hope you enjoy my recipes--I will always credit my source, in turn I hope you will do the same. I love your comments, a comment always makes my day!  Let me know if you make something you find on the blog and how you liked it. I welcome questions--I will do my best to find an answer.  I am also open to requests, send me your favorite recipe - I'd love to try it.

Thanks, Cindy

Now here is what you really came for... a recipe!

Here is the perfect winter soup, served with sticky rice it is delicious. I've made it several times and many people have enjoyed it. It's a 30 minute dish inspired by a recipe in Cooks Country--a great little/big magazine. Here is our revised recipe:

Thai Coconut Chicken Soup
2 teaspoons vegetable oil
3 scallions, white parts minced, greens sliced on the diagonal
4 tablespoons minced cilantro
1 tablespoon red curry paste
1 1/2 teaspoons fish sauce
1 can low sodium chicken broth
1 can coconut milk
1 pound boneless skinless chicken tenders, cut down the center of the tenders, lengthwise and slice in 1/4 slices
1 sweet potato, peeled, quartered and sliced in 1/4 inch slices
1/2 red pepper sliced
 1 large lime--juiced
Heat the oil in a large sauce pan over medium high heat until shimmering.
Add scallion whites, 2 tablespoons of the cilantro and curry paste. Cook until fragrant about one minute. Stir in one teaspoon of the fish sauce, chicken broth and coconut milk. Bring to a boil over high heat. Cover, reduce heat to low and simmer for 5 minutes.
Increase heat to medium high, add chicken, sweet potato and red pepper. Cook until chicken is no longer pink and potato is tender, about 5 minutes. Remove from heat and pour in a serving bowl. Add remaining 1/2 teaspoon fish sauce, lime juice, green onion tops and rest of cilantro.
Pour soup over a bowl full of sticky rice and enjoy!

Some have questioned my 30 minute meals? They really can be done in 30 minutes if you have a bit of prep done or if you have a sous chef! I like to chop veggies in the morning so at dinner time I really can pull off a 30 minute meal.

But if you have to run to the storage room several time to get needed items, thaw meat, chop veggies etc. 30 might be stretching it. But preparation pays off big time when getting dinner on the table. Good luck. Practice, practice, practice. Cooking is a skill that can be perfected. But I do love to chop veggies!!

Chicken Satay

When we eat at Thai Restaurants we often order Chicken Satay as an appetizer. When we eat good food we want to figure out how to make it at home. Thanks to the cooking skills of my daughters we can now enjoy this delicious dish at home. This is Amber's recipe, Candise made it for us last time she was here. It is easy and so yummy, we served it with Jasmine Rice and Stir Fried Veggies. It was one delicious meal.
We now have mastered Coconut Curry Soup and Coconut Shrimp Curry but I still need to visit my favorite Thai Restaurant for their Mango Sticky Rice with Coconut Ice Cream! That dish is amazing, such a treat.

Amber's Chicken Satay

Approx. 1 1/2 lbs boneless skinless chicken tenders

Marinade:

1/2 cup peanut butter

1/4 cup peanut or vegetable oil

2 Tbsp. white wine vinegar

2 Tbsp. fresh cilantro, chopped

1/2-1 tsp. red pepper flakes or a small squeeze of Sriracha--maybe 1/4 teaspoon

1/4 cup soy sauce

2 Tbsp. lime juice

3 garlic cloves, minced or pressed

2 tsp. finely copped fresh ginger root

1 Tbsp. sugar

1. Cut the chicken tenders in half lengthwise.

2. Mix marinade ingredients and whisk or stir until smooth. (I just buzzed everything in the food processor) Add a few Tbsp. of water if too thick. Reserve 1/2 cup for dipping, if desired. Marinate chicken 20 minutes or longer.

4. Using metal or bamboo skewers, skewer chicken pieces.

5. Grill 8-10 minutes or broil for 5 minutes on each side.

Zucchini or red pepper pieces are also good in this marinade and grilled.