I was so excited when Carrie picked the secret ingredient this week and it was coconut milk. I've actually had a can in the cabinet for a few weeks, with the intention of making this Thai Coconut Soup. I love Thai food, but I've never actually cooked it. It was really quite exciting!
Squirrels love Thai Coconut Soup. You have to watch out for them.
As a side note, this is also my favorite pot to cook in - it's an enameled cast iron dutch oven.
Saute 3 sliced garlic cloves, 3 tablespoons grated ginger, 1/4 cup chopped lemongrass, 1 teaspoon each cumin and coriander and a Thai chile in oil.
Add 1 sliced raw chicken breast and 1 sliced onion, cook 5 minutes.
Add shredded bok choy, 4 cups water, 1 can coconut milk, cilantro, and two tablespoons fish sauce. Simmer 8 minutes.
This was really delicious. I didn't use the Thai chile, because I was concerned that it might be too spicy. Fish sauce smells really strong, but it was pretty mellow when cooked into the soup. It was really fast to make, with the one exception being that it me forever to grate the ginger. I'm going to call this my most successful week yet!
Here are some of the other coconut milk recipes from this week:
At Two Friends Cook: Indonesian Coconut Chicken, Coconut Scones, and Chicken Satay
Brazilian Soup and Pan de Coco
Pumpkin, Sweet Potato, Leek, and Coconut Milk Soup
Basil Chicken in Coconut Curry Sauce