Here we go again. Another soup. Well, my restaurant partner (known as my wife) and I really enjoy this thai inspired recipe that we used to get at a local place by our old home. I have taken it and pretty much adapted the flavours to a method that I find to be very easy.
I was at my cousin's apartment making some of this soup and he and his fiancé loved the stuff. It's so easy that I figured that I'll give my take on this basic of basic of soups.
One last note: Please try this recipe. It is so easy it should be illegal.
Did I mention it was easy?
Easy Mushroom and Chicken in a Coconut Broth
Dab of Butter
1 Medium White Onion, finely diced
1 Clove of Garlic, minced
200 g Mixed Mushrooms (Shitake, Button, Oyster, Cremini), sliced
2 Chicken Breasts, sliced
1 Can of Coconut Milk
600 ml Chicken Stock (or veg)
1 Small Bunch of Cilantro, roughly chopped
A Few Leaves of Basil, chiffonade (chopped)
Salt and Pepper to Taste
In a mid sized soup pot on medium heat, melt up some butter until frothy. Add onion and garlic. Cook but not browning. Add mushrooms. Cook for one minute. Add chicken and lightly brown.
Add coconut milk. Add stock. Add honey. Add something else . . . . you got it! The cilantro and basil. Bring to a boil. Simmer and season to taste. That's it. No really! Walk away from the soup and let it sink in how simple that was.
Serves 4. Not including my cousin. For him, it serves 2.
A Humble Chef's tip: Use a whisk if the coconut milk is still a little lumpy. The greater amount of surface area of the coconut milk, the faster it dissolves into the soup.
Variation: I almost made this with mussels. Take out the 600ml of chicken stock and add half wine, half fish stock and you've got a real winner.