Four days to the end of the year and counting! Wahoo! In between me and those four days are two big finals, and then I leave to go on my DC/NC trip the day right after. So I needed an easy fast way to dispose of all my left over perishable foods in an easy-to-eat way this week that would be gone when I'm gone. This soup was the answer. This concoction is roughly based of the famous chicken noodle soup pioneered by G., the mother of my friend KT.
Ingredients:
Pot full of water
Salt
Four boneless chicken breasts, thawed
1/2 package whole wheat egg noodles
1 1/4 cup dry roasted peanuts
2/3 cup sweetened flaked coconut
1 cup heavy whipping cream
1/2 cup lime juice (or juice from one lime)
1 1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 Tbsp. chicken bullion
Directions:
1) Put the chicken breasts in a deep pot and cover with water. Lightly salt. Bring to a boil and leave at boil until chicken is thoroughly cooked. Remove chicken from water and cut into bite sized pieces.
2) Increase volume of water to 2/3rds of total volume of pot. Add noodles.
3) While noodles are cooking, combine peanuts, coconut, lime juice, and whipping cream in a blender. Blend on high chop/puree until a rough solution is formed. Peanuts and coconut do not need to be thoroughly blended, but smaller bits of peanut and coconut should be emulsified in the lime juice and cream.
4) Chop the cilantro and parsley. When noodles are not quite all the way done cooking, turn the temperature down to simmer and add in the cilantro and parsley. Allow to simmer for five minutes.
5) Add in the bullion and the peanut/coconut mixture. Stir thoroughly. Put the cooled cut chicken back into the pot and stir. Adjust the water level accordingly. Salt and pepper to taste. Simmer for ten more minutes and serve hot.
Excellent! I am quite proud of my little left-over soup. It was genuinely tasty, filling, and the perfect balance of cream and peanut and cilantro and lime and flavor. A left over home run.
Also, can I say how proud I am that these are the ingredients I had left over? Fresh cilantro? Fresh whipping cream? A lime? Booyah. Big leaps from my college years, when being down to the wire meant a box of saltines.
Ingredients:
Pot full of water
Salt
Four boneless chicken breasts, thawed
1/2 package whole wheat egg noodles
1 1/4 cup dry roasted peanuts
2/3 cup sweetened flaked coconut
1 cup heavy whipping cream
1/2 cup lime juice (or juice from one lime)
1 1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 Tbsp. chicken bullion
Directions:
1) Put the chicken breasts in a deep pot and cover with water. Lightly salt. Bring to a boil and leave at boil until chicken is thoroughly cooked. Remove chicken from water and cut into bite sized pieces.
2) Increase volume of water to 2/3rds of total volume of pot. Add noodles.
3) While noodles are cooking, combine peanuts, coconut, lime juice, and whipping cream in a blender. Blend on high chop/puree until a rough solution is formed. Peanuts and coconut do not need to be thoroughly blended, but smaller bits of peanut and coconut should be emulsified in the lime juice and cream.
4) Chop the cilantro and parsley. When noodles are not quite all the way done cooking, turn the temperature down to simmer and add in the cilantro and parsley. Allow to simmer for five minutes.
5) Add in the bullion and the peanut/coconut mixture. Stir thoroughly. Put the cooled cut chicken back into the pot and stir. Adjust the water level accordingly. Salt and pepper to taste. Simmer for ten more minutes and serve hot.
Excellent! I am quite proud of my little left-over soup. It was genuinely tasty, filling, and the perfect balance of cream and peanut and cilantro and lime and flavor. A left over home run.
Also, can I say how proud I am that these are the ingredients I had left over? Fresh cilantro? Fresh whipping cream? A lime? Booyah. Big leaps from my college years, when being down to the wire meant a box of saltines.
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