One thing that the Irish do surprisingly well is soups. They are usually smooth, brothy, slightly creamy soups served as a starter. I am now re-committed to trying to make savory wonderful soups. This soup from last night is chunkier, but the broth is wonderful and I might try to recreate the flavors just in a smooth broth next time. It has just a slight kick of spice from the ginger and chili pepper, and would be a great subsitute for the traditional chicken noodle if you were feeling under the weather.
Ingredients:
- 1c rice (I used sushi-style short grain, but any kind is okay)
- 2 pints (or more) chicken stock
- 1 chicken breast, cooked and cut into small pieces
- 2T freshly grated ginger
- 1T freshly grated red chili pepper
- 2t fish oil
- Zest and juice of 2 limes
- 1 can light coconut milk
- 1T lemongrass (I buy the kind in the jar, so there's no messing around with boiling water)
- 2 heads of bok choi, cleaned and thinly sliced
- Cilantro for garnish, if desired
Combine the rice with 1c of the coconut milk, 1c of the chicken stock, and about 1t salt and cook.
Meanwhile, combine the remaining chicken stock, ginger, chili, fish oil, lime zest and juice, and lemongrass and bring to a simmer over medium heat. When hot, add the bok choi and chicken. Allow this to cook for about two minutes until the bok choi is cooked. Add the cooked coconut rice. Add the coconut milk a little at a time until it is the desired thickness. I found I didn't need the whole can, and adding too much can make your soup overly sweet and sticky, so go slow. Add salt if desired.
Serve with a garnish of cilantro leaves.
Bon appetite!
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