Saturday, October 16, 2010

Asian Style Chicken Soup

I was so excited because I got fresh vegetables at the store today (and none of them are moldy!.... yet).  I didn't go shopping in Chinatown today, though, because I didn't really have time to.  So, patronizing the locals today.  The lady at the fruit market actually asked me if I was out of town because I used to shop their all the time before I started shopping for produce in Chinatown, then when I told her about my blog, she told me I was crazy because even she doesn't know what to make for dinner on a nightly basis!  She's so cute.  I love going there.  One of those typical Brooklyn mom & pop places that's little more than a hole in the wall, but they've got some decent stuff.  At one point (they still may, actually) they had this adorable little cat named Mi Mi (sp?), whose job I suppose was to get rid of mice.  She was so cute.  One minute she'd be rubbing up against your legs, then as soon as you paid her any attention, she'd scramble underneath the tables, which had sides on them that left only maybe 3-4 in. space between them and the floor.  I still don't know how she managed to squeeze herself so effortlessly under there, but I digress.  (BTW - anyone who knows me personally knows I'm a sucker for kitties.  For you Pratt folks:  WILLY!!!!!!!  to the nth degree)

What's up with this soup?  Well, I picked up some turkey stock today, along with chicken, these little sweet peppers (of which I'm now in love), and lemongrass, so why not?  Now, I don't think I'd recommend this as an "I'm sick and I want chicken soup" chicken soup, but it turned out pretty well.  Turkey stock.  It's sort of a seasonal thing, but when I saw it on sale I couldn't pass it up.  I think it tastes pretty good, but the flavor is a bit masked by the coconut milk and Thai chili in this recipe.  I'll probably come up with another soup that showcases its flavor a bit more later.  After I made this soup, though, I thought it was missing something:  sugar.  Just a teaspoon or so.  I think it would counteract the heat of the chili nicely.  I'll give the recipe without, but you can always add it yourself.

Asian Style Chicken Soup


1 c. turkey stock (you can certainly use chicken stock)
1/4 c. coconut milk
1/2 stalk lemongrass
1/4 satsumi-imo (Japanese sweet potato)
1 chicken thigh
1 spring onion
1 small sweet pepper (or use 1/4 bell pepper)
1 Thai chili, seeded

Mix together the turkey stock and coconut milk, and bring to a simmer in a pot. Finely shred the lemongrass and add to the pot.

Chop the satsumi-imo into roughly 1/2 in. cubes (doesn't have to be perfect, just small pieces) and add to the soup.  Continue to simmer for 4-5 minutes, or until you can easily pierce the sweet potato pieces with a fork.

Using kitchen shears, snip the meat of the chicken away from the bone.  Discard the bone and any skin.  Snip the meat into bite-sized pieces, then add to the soup.  Cook 2-3 minutes.  The chicken should cook through.

Seed the sweet pepper and slice into 1/8 in. slices, chop the spring onion into 1 in. lengths, and finely shred the chili.  Add all three to the soup and simmer 2-3 minutes more.  Serve.

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