Above: Coconutty chicken soup, ready to scoff. Below: homemade rye bread and blunt knife.
(Copyright, 2012 Nic Carlyle. All rights reserved.)
(Copyright 2012, Nic Carlyle. All rights reserved.)

Nic Carlyle

 

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Coconut Chicken Soup

Diced chicken (one large breast per 2 person)
3 spring (salad) onions

2 sticks of celery

Button mushrooms, about 10 - 15.

1/2 cup of red split lentils

Thumb-sized sliver of fresh ginger root.

Capsium (Bell) peppers (about half a pepper per person)
Coconut cream (100 ml)
Ground coriander (1 level teaspoon) ground cumin (1/2 teaspoon) turmeric (1/4 teaspoon)

Method is, in essence, three-fold.1. Firstly, the base of the soup needs to be made.  Take the celery, and cut very finely, then add to a small saucepan with about 100ml of water in it. Add the lentils, and the ginger, very finely cut. Boil until the celery and lentils have disintegrated (liquidise if a really fine consistency is wanted).  2. Gently fry the chicken, diced into small cubes, in a light oil (e.g. sesame), until well-cooked, and then add the button mushrooms, halved, for a light saute. Add the spices in a final saute.   3. Prepare all the other vegetables peppers, spring onions, (other light vegetables are suitable, e.g. green peas, raw carrot, etc) by finely dicing. Place into a large saucepan. Add the soup base. Add about 500ml of water. Put on a low heat and when gently simmering, gently introduce the coconut cream. Add the fried elements. Don't let the soup boil over, just simmer, adding water as needed. Add Aromat or a pinch of MSG for piquancy if you wish. Serve with bread, rice or wraps.

Note: you cook at your own risk, this recipe is a guide only - the chicken must be thoroughly cooked, stored safely, etc.
 

 

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