Boy thats already a mouth full to say. Let me break it down for you. This soup is a the typical coconut soup (minus the insane amount of spicy flavors) with chicken that has been marinated using a few different peanut flavors. See, its much simpler than it sounds.
I need to rewind a little bit. If you haven’t already used your context clues to figure out what todays challenge is, allow me to bold face it for you. A soup using peanuts.
What are the odds of pulling peanuts and soup…what an strange combination. How in the world am I suppose to make a soup using peanuts? Those were the questions running through my head this morning after I drew my challenge. As I pondered my mind for a soup idea, I thought of creating a Thai soup!
A lot of Thai dishes incorporate peanuts. Wether its in a sauce form or a powder, it seems fairly simple to incorporate it into a dish. The original coconut chicken soup that you find at a Thai restaurants is way to spicy for me. I can barely even handle chili guys…so you know I really can’t deal with Thai spices. Therefore, I decided to make this soup SUPER mild. However, if your mouth can handle a third degree burn from spices, be my guest and add as much as you like.
Anyways, enough ranting. Lets get to the recipe, shall we?
I followed a basic Thai Chicken-Coconut Soup from the cookbook: Easy Soups. However, I didn’t add a few ingredients and substituted some too.
Ingredients: Chicken Marinade:
- 2 boneless skinless chicken breasts, cut into cubes
- 1 tablespoon peanut butter
- 1.5 tablespoon satay peanut sauce (I bought mine from Trader Joe’s)
- 1 tsp sweet chili sauce
- 1 tbsp peanut oil
~ Cut up chicken breast into cubes and place inside a large gallon size ziplock bag.
~ Add peanut butter, satay peanut sauce and sweet chili sauce. I recommend microwaving the peanut butter for 30 seconds in order for it to coat the chicken easier.
~ Shake the bag around for a few minutes in order for the chicken to be evenly coated. You can even massage it into the chicken.
~ Place marinated chicken into the fridge until you are ready to cook. I recommend you marinate the chicken 3-4 hours in advance.
How to cook:
~ In a large sauce pan, add the peanut oil and let it heat up.
~ Add chicken to pan. I suggest cooking the chicken in batches. I cooked the chicken about 5 minutes on each side or until the chicken was golden brown. Once both sides are cooked, place in a dish and set aside until all chicken is done.
- 1.5 packages of shirataki tofu noodles (you can use cellophane noodles too to make it a more traditional Thai dish)
- 5 cups chicken stock
- 1 lemon grass stalk, crushed
- 2 small Thai green peppers, deseeded and thinly sliced
- 1/2 inch long piece of ginger, pealed and finely diced
- Cooked peanut-marinated chicken
- 1 cup coconut milk
- 1 tbsp fresh lime juice
- 1 handful of snow pea shoots
- 4 scallions, diagonally sliced
- 2 mushrooms chopped
~ In a large pot bring chicken stock to a boil.
~ Add crushed lemon grass stalk and let it simmer for 5 minutes.
~ Add green peppers, diced ginger
~ Add the coconut milk
~Add the scallions, mushrooms and snow pea shoots
~ Add in the rinsed shirataki noodles
~ Add the chicken
You’re done! This dish is best served right after you make it! I added the chicken right before I was about to serve it to my mom and dad to make sure the chicken wouldn’t get overcooked.