Wednesday, October 8, 2014

Chicken and Fresh Corn Coconut Soup

The leaves are changing color, the nights are almost too chilly to leave the window open very far, and I wore my new brown boots for the first time.  Fallen leaves sound so much more fall-like when crunching under pretty boots, don't you think?

And with fall, comes the making of many pots of soup.  I made this soup for my mom one evening, after she had finished the last of my wedding dress alterations and I was nearly done with my own wedding projects.  It was the last meal we cooked before fully emptying the refrigerator to make room for all the wedding cakes, and it was a soup born of a need to use up ingredients.

When I told her I was making a chicken and coconut milk soup, she tried to talk me out of it, convinced that it would be too similar to a Thai dish she'd had at a restaurant that she didn't like.  I told her to trust me, and that I knew she would love it.  And sure enough, she went back for a second helping and begged me to write down what I had done so that she could make it for my dad later this winter.

I made it again last week, for Jamie this time, on a drizzly evening.  It was just as belly-warming and delicious as I remembered.  And for dessert, there was Asian pear with cinnamon and dark chocolate.

P.S. I took the photos below of the aspens changing color two weeks ago, along Guanella Pass, Colorado.

Chicken and Fresh Corn Coconut Soup

  • 3 tablespoons bacon fat
  • 2 large boneless, skinless chicken breasts, butterflied
  • coarse salt and pepper
  • 1/2 sweet yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, minced (seeds removed)
  • 1 poblano or anaheim pepper, minced (seeds removed)
  • 2 teaspoons ground cumin
  • 1/4 teaspoon ground ginger
  • 3 ears of corn
  • 1 can great northern beans, undrained
  • 1 can unsweetened, full-fat coconut milk
  • whole milk
Melt the bacon fat in a stock pot over medium heat.  Season the chicken with salt and pepper.  Cook the chicken in the bacon fat until nearly cooked through.  Set on a plate and shred with two forks; set aside.

Add the onion, carrots, garlic and peppers to the bacon fat and saute for about 5 minutes.  Add the cumin and ginger and cook for 2 more minutes until fragrant.

Slice the corn off the cob and add the corn, beans and shredded chicken.  Stir in the coconut milk and add enough whole milk to cover the ingredients.  Bring to a boil, then simmer for about 20 minutes; season with more salt and pepper as needed.

Yields about 5-6 servings

Recipe from Curly Girl Kitchen

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