Rev: Potato, Chicken, & Coconut Soup (Nov, 2005)

[Ralph]

Very nice combination of flavors, though I used parsley since I didn't have any cilantro.

The recipe notes say that it's a Latin dish, but the final result is all Asian. Perhaps the basic idea (veggies, chicken, and milk or cream) are Latin, but the overwhelming flavors are ginger, lemongrass, and fish sauce.

Regardless, highly recommended!

[lindaofthelakes]

We also LOVED this. Sort of a Thai inspired chicken comfort soup - perfect for our single digit/teen temperatures. The seasoning was perfect and the addition of potatoes kept it hearty enough for a main dish soup.

[rbbaker]

I've searched under both potato and chicken soup and can't seem to find this recipe. Could someone please post it? Many thanks!!!!!!!!!!!

[stacy7272]

Here it is:

Potato, Chicken, and Coconut Soup
From


Fish sauce, lemongrass, and chile paste lend this Latin dish Asian flair. Take a cue from Cruz: Keep chopped onion, celery, and carrot on hand to prepare it anytime.

5 cups water
2 cups chopped peeled baking potato
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
2 tablespoons minced peeled fresh ginger
1/2 teaspoon salt
2 (5-inch) stalks lemongrass, cut in half lengthwise
3 garlic cloves, minced
2 cups shredded cooked chicken breast (about 2 breasts)
3 tablespoons chopped fresh cilantro
4 teaspoons fish sauce
1 tablespoon fresh lime juice
1/2 teaspoon chile paste with garlic (such as Sambal oelek)
1 (13.5-ounce) can light coconut milk

Combine first 9 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer 25 minutes or until vegetables are tender. Discard lemongrass. Cool slightly. Pour 2 cups potato mixture in a blender; process until blended. Pour into a bowl. Repeat procedure with 2 cups potato mixture. Return pureed mixture to pan. Stir in chicken and remaining ingredients; cook over medium heat 5 minutes or until thoroughly heated.

Yield: 6 servings (serving size: 1 1/3 cups)

NUTRITION PER SERVING
CALORIES 191(23% from fat); FAT 4.9g (sat 3.3g,mono 0.6g,poly 0.4g); PROTEIN 17.3g; CHOLESTEROL 40mg; CALCIUM 31mg; SODIUM 581mg; FIBER 1.9g; IRON 1.2mg; CARBOHYDRATE 20.5g


Isabel Cruz Cooking Light, NOVEMBER 2005

[rbbaker]

Thanks so much for your quick post of this recipe!!