Uh, oh. It’s happened.
I’ve officially become obsessed with any and all soups. Not just soups, but stews and chilis and bisques and anything hot that’s served in a bowl. N’oatmeal included.
I just can’t help it. The weather has finally turned cold and wet, the trees are shedding their leaves, and it feels wrong to wear anything other than sweatpants and fuzzy boots. Unless I’m at work, in which case it feels more wrong to wear those things. People stare, and suddenly what was once the most comfortable becomes the most uncomfortable. Ya, not fun.
What is fun is rushing home, dropping everything at the door, finally changing into warm sweat pants (cause you called the boyfriend ahead of time begging him to throw them in the dryer), heating up a bowl of hot something, and lounging on the couch watching Modern Family and Criminal Minds. Funnest night ever, let me tell ya.
In case you’re in need of such a night, make this. It’s the perfect bowl of hot something.
Thai Coconut Chicken Chowder
1 tbsp coconut oil
2 medium sweet potatoes, peeled and diced
2 stalks of celery, diced
1 red bell pepper, diced
1 cup frozen pea/carrot mix
1 cup green onions, white and light green parts, finely diced
3 tbsp lemongrass, peeled and minced
2 garlic cloves, minced
1 tbsp cilantro, stems & leaves, minced
2 tsp fresh grated ginger (or minced)
3 cups chicken stock, preferably homemade
3 cups cooked chicken, chopped (or about 1.5 lbs raw, boneless, skinless chicken breasts)
1 can coconut milk
2 tbsp fresh lime juice
½ tsp fish sauce
¼ tsp red pepper flake, or more to taste
Salt and pepper
Cilantro, green onions, and lime wedges for garnish (optional)
If starting with raw chicken, preheat oven to 350. Place chicken breasts on a foil lined baking sheet and drizzle with salt, pepper, and a little olive oil. Rub to coat the chicken, then bake for about 35 minutes, or until fully cooked. Set chicken aside to cool.
In a large Dutch oven or heavy pot, heat the coconut oil over medium heat. Add the sweet potatoes, celery, green onions, bell pepper, and pea/carrot mix, along with a big pinch of salt. Cook for about 10 minutes, until the veggies begin to soften, stirring occasionally. Increase the heat to medium-high, add in the cilantro, ginger, lemongrass, and garlic, and cook for one minute, stirring frequently to avoid burning. Pour in the chicken stock and increase heat to high. Once it begins to boil, reduce to a simmer, cover, and cook about 10 minutes.
Add the chicken, coconut milk, lime juice, fish sauce, red pepper flakes and a bit of freshly ground pepper, stirring to combine and seasoning with salt to taste. Let simmer about 5 more minutes.
Serve with garnishes and enjoy.