Thai Inspired Chicken Pumpkin Soup
64THAI AND ME
I do not make too many Asian dishes. Most of my Asian recipes involve removing the olive oil, spinach, and basil from my Italian recipes and adding sesame oil, baby bok choy, and ginger in their place. Nevertheless, I have been experimenting lately, and did come up with one Thai-like recipe. I impressed myself with how great this tastes. Just make sure you get the fresh ginger chopped pretty fine or else grate it.
THAI-INSPIRED CHICKEN PUMPKIN SOUP
3 ounces of cooked chicken
2 Tablespoons of coconut milk or unsweetened coconut cream
4 ounces of canned pumpkin
? cup chicken broth
? teaspoon grated fresh ginger
? teaspoon ground yellow curry
? teaspoon ground cayenne pepper
Chop or shred the chicken. Combine all ingredients together. Microwave on high for about 1 ? minutes. This soup would taste good with potatoes. You could also reduce the broth to make Chicken Pumpkin Curry.
LEFTOVERS
If you make this recipe, you will likely end up with some left over ingredients. For this reason, I feel that I should give you some tips on what to do with the extra coconut cream and canned pumpkin. Personally, I?d use the pumpkin to make more chicken dishes. I?m working on this recipe for CHICKEN PUMPKIN SALAD: canned chicken, canned pumpkin, dried cranberries, walnut pieces, and black pepper.
Canned pumpkin also tastes great in sweet recipes, such as pumpkin pie. I like to eat GINGER COOKIES WITH PUMPKIN. I dip my ginger snap cookies in canned pumpkin and eat them just like that, kind of like applesauce.
The coconut cream can be used to replace milk in almost any recipe, including ice cream. Here?s the recipe for DAIRY-FREE COCONUT ICE CREAM. 2 cups coconut cream or milk, ? cup sugar, 1 teaspoon vanilla, mixed and put in an ice cream maker.??This recipe makes?2 ? cups (just over a pint)?of Iced Coconut Cream.
No comments:
Post a Comment