Thai-Syle Chicken and Sweet Potato Soup

Foodista Cookbook Winner

Category: Soups & Salads | Blog URL: http://wickedwhisk.wordpress.com/2010/01/10/thai-syle-chicken-and-sweet-potato-soup/

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Ingredients

2 tablespoons ginger oil (if you don’t have any, substitute peanut or other neutral oil and add an additional of minced fresh ginger)
1 tablespoon fresh ginger, minced
1 large clove garlic, minced
1 small yellow onion, sliced
16 ounces chicken stock (homemade preferred, if you don’t have any on hand make sure to use low sodium broth)
1 medium sweet potato, peeled, chopped 1″ cubes
6 ounces white button mushrooms, stemmed, sliced
2 tablespoons fish sauce
1 14 ounce can light coconut milk
2 chicken breasts (about 1.5 lbs), cooked* and chopped
Juice and zest of 1 lime
1/4 cup chunky peanut butter
1/4 cup shredded coconut
Toasted shredded coconut**, chopped peanuts, and cilantro for garnish (optional)
We brined our chicken overnight prior to oven roasting. While this isn’t absolutely necessary, it does add a lot of nice flavor
To toast shredded coconut, place coconut on a foil lined baking sheet. Place a 325 degree oven until browned and toasty, 8-10

Preparation

1
Heat large soup pot with the ginger oil over medium heat. Once hot, add in the ginger, garlic, and onion and cook until softened, stirring often, about 5 minutes.
2
Add the sweet potato, mushrooms, and fish sauce.
3
Pour in the chicken stock and add water (if needed) to barely cover the vegetables.
4
Bring to a boil, reduce heat and simmer, covered for 1 hour.
5
Add in the chopped chicken, lime zest, lime juice, peanut butter, shredded coconut, and coconut milk.
6
Continue to simmer for another hour, stirring occasionally.
7
Serve hot garnished with toasted coconut, chopped peanuts, and fresh cilantro.

 



About

I came home from work one evening in a little bit of a funk. I was tired from a long day, it was cold outside, and it was one of those days where I drove both to and from work in the dark. However, all of my crankiness evaporated when I walked into the kitchen. There was a big pot of soup bubbling on the stove and the whole house smelled like a Thai restaurant tinged with lime and coconut.
Marc is a real soup nut… he would eat it everyday if I agreed to it. On this cold night he was craving something a little different, something that was a little Asian and a little Caribbean. This soup was the culmination of those cravings and as good as it smelled, it tasted even better.
There was a nice meatiness from chicken and mushrooms, sweetness from sweet potato and coconut, a little nuttiness from peanut butter, and some tang from a lime. It was a perfect balance of the different flavors and just the thing to return my mood to its normally cheerful state. So if you find yourself in need of a little cheering up, just whip a pot of this soup, inhale the savory-sweet smell, and dig in. I guarantee you will feel better immediately.

Thai-Style Chicken and Sweet Potato Soup

From the mind of Marc

Yield:

6.0 as a main course.

Added:

Wednesday, February 24, 2010 - 5:24pm

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