The Consumption: Wah-Wah Thai Coconut Chix Soup

BEFORE

This attempt at slow cookin' proved, I still have a lot to learn!

Notice my before pic above...It may appear delish at first, but look closer and you will notice a big mistake!

This week, I invited my Mom to join me on my Crock-n-Roll mission, giving me the opportunity to prepare her first slow cooked meal, EVER!

I sliced the chicken, peppers, onions, carrots and shrooms with pure perfection.  Then I added the lemon grass (FYI:  Do NOT eat this alone!), garlic, ginger and crushed red pepper; covered and crocked on HIGH for 3 hours. 

I decided to create a nice outdoor setting, allowing us to really enjoy this meal. Unfortunately, our first bites tasted like pure fire!

I began sweating and turning red right away, quickly motioning for everyone to move inside.  The A/C felt great, but I was still breathing fire! 

My Mom kept asking, "What did you add to make this so spicy?"  I started listing the ingredients:  cilantro, garlic, ginger and crushed red pepper.  As we reviewed the recipe I instantly knew what happened.

The recipe calls for only a teaspoon of crushed red pepper and I added a tablespoon (you may recall I did this once before, preparing the Asian Chicken Soup)!

Although the veggies tasted amaz, this soup was a hot mess. 

I'm not going to let this get me down...I loved experimenting with the coconut milk and can not wait to perfect this recipe.  Next time I will make sure to pay closer attention to the measurements.

AFTER

Tips & Tricks:

• Turn the heat up!
• What the heck is lemon grass?

- Chef Mimi

The Recipe: Thai-Style Coconut-Chicken Soup

Prep:  20 mins
Cook:  Low 6 hours, High 3 hours
Serving Size:  6
Category:  Soups & Stews

Ingredients:  

• 1 pound skinless, boneless chicken breasts; cut into 3/4-inch pieces
• 4 cups chicken broth
• 2 cups bias-sliced carrots 
• 1 large onion; sliced
• 2 tablespoons grated fresh ginger
• 3 cloves of garlic; minced
• 2 1/2 tablespoons lemon grass paste
• 1 teaspoon crushed red pepper
• 1 1/2 cans unsweetened coconut milk
• 1 medium red pepper, orange pepper and yellow pepper; sliced 
• 2 cups fresh mushrooms; cut in half
• 1/2 cup fresh cilantro; chopped

Preparation: 

Combine chicken, broth, carrots, onion, ginger, garlic, lemon grass, crushed red pepper, mushrooms and sweet peppers in the crock. 

Cover; cook on low-heat for 6-7 hours or on high-heat for 3-3.5 hours. If necessary, skim off fat. 

Stir coconut milk and the fresh cilantro into the soup. Cover and let stand for 10 minutes. Ladle into bowls and top with more fresh cilantro. 

So GOOD!!!

- Chef Tiffany


Tips & Tricks:

• How to Grate Fresh Ginger Root
• Cooking with Lemon Grass Paste
• How to Chop Cilantro 

The Ingredient: Coconut Milk

Chef Tiffany has suggested to use this next ingredient in the crock.  She is notorious for loving Thai food.  I remember the first time I ever ate Thai food was with Tiff.   I had no clue what anything was on the menu, and she made great suggestions!  I remember trying the coconut soup.  It sounded so bizarre to me becuase when I think of coconut, I do not think of Thai cuisine, I immediately think of island foods from Hawaii or rum drinks like Pina Coladas.  The flavors from my dinner with Tiff are still stuck in my memory because I never knew a soup could taste this amazing!  It had two main flavors, milky sweet and spicy hot.  I can not wait to try the next recipe!

Tip & Tricks

• What is coconut milk?
• Coconut Milk Health Benefits
• About Thai Cuisine

- Chef Mimi