We’re crazy for Coconuts!
Coconut milk contains beneficial fat called lauric acid, a medium-chain fatty acid that’s easily absorbed and used by the body for energy. Lauric Acid is converted in the body into a highly beneficial compound called monolaurin, an antiviral and antibacterial that destroys a wide variety of disease causing organisms. Coconuts’ fatty acids may help you lower cholesterol levels, improve blood pressure, and prevent heart attacks or a stroke.
This delicious Thai soup is really easy to make and is a lovely first course. Add prawns and carrots in to make it more of a meal. Adjust spice heat levels with chili pepper quantity. Can also “ease in” hot chili sauce (Sriracha) for each serving. A few drops should satisfy the more tolerant palette.
Ingredients:
- 1 teaspoon coconut or peanut oil
- 1-2 fresh red chilis, seeded and sliced (jalapenos can be substituted)
- 2 garlic cloves crushed
- 1 large leek, cleaned and thinly sliced
- 2 ½ cups organic chicken broth
- 1 can (1 2/3 cups) organic coconut milk (can use light for a lower calorie option)
- 1 lb boneless, skinless organic chicken breast cut into bite-sized pieces
- 2 Tbl Thai fish sauce
- 1 lemongrass stalk, split
- 1-inch piece fresh ginger or galangal, peeled and finely chopped or grated
- 1 teaspoon raw sugar
- 4 kaffir lime leaves, gently stretch and bruise (optional, any lime leaves work)
- ¾ cup frozen organic baby peas, thawed
- 1 pack fresh Enoki mushroom, trimmed and separated (shitake or oyster mushrooms can also be used)
- 3 fresh scallions (green onions), trimmed and thinly sliced on a slight diagonal
- 3 Tbs chopped fresh cilantro leaves
- Lime Wedges and Cilantro, Mint or Thai Basil for garnish (optional)
Preparation:
- Heat the oil in a large saucepan and cook the chilies and garlic for 2 minutes
- Add the leek and cook for 2 more minutes, stirring frequently
- Stir in the broth and coconut milk and bring to a boil
- Add chicken, fish sauce, lemongrass, ginger, sugar and lime leaves
- Simmer, covered, 15 minutes ‘til chicken is tender, stirring occasionally
- Add peas and mushrooms, cook for 3-5 more minutes
- Remove the lemongrass and lime leaves
- Stir in the cilantro and serve garnished with lime wedges and fresh cilantro, mint or basil
Serves 4
