Wednesday, July 20, 2011

Chicken Coconut Soup and Stir-Fried Mushrooms and Corn


I just moved this weekend and while I made something the second night in the house, it was a repeat sandwich. Obviously it's a much loved sandwich if I am repeating recipes (actually, anything that gets posted on here will eventually be made again because I'm not posting my fails), but this was the first brand new, never tested recipe I ate in my new house.

The kitchen is already unpacked. It's the first room so far that is functioning. But I'm such a food lover. I love to eat. And I really don't like eating out all that often. So I really needed to get my kitchen functioning instead of digging through boxes every time I needed a spatula.

This first untested meal was absolutely delicious. Despite how hot it is outside, the soup was really refreshing, probably because of the coconut.

I apologize the picture isn't more appetizing and that I didn't spoon the soup into the bowl without getting it all up the sides. I am not the neatest person in the world. But forget the picture and make the soup. And the corn/mushrooms.

And of course, this soup recipe is going to be entered into Kahakai Kitchen's Souper Sunday!

Chicken Coconut Soup

1 14-oz can coconut milk
2 cups vegetable broth
6 quarter-size sliced ginger
1 stalk lemongrass, chopped into 1-inch pieces
1 lb boneless skinless chicken breasts, chopped into 1-inch chunks
1 cup sliced mushrooms
1 tbsp lime juice
1 tbsp fish sauce
1 tsp sugar
1 tsp chili paste

1. In a saucepan combine coconut milk, vegetable broth, ginger, and lemongrass. Bring to a boil.

2. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer for 10 minutes, until the chicken is cooked all the way.

3. Remove the lemongrass. Enjoy!

* serves 4

CALORIES: 208 calories
CHOLESTEROL: 63 milligrams
FAT: 8 grams
SODIUM: 629 milligrams

Stir-Fried Mushrooms and Corn

1 tbsp cooking oil
2 cloves garlic, minced
1/2 onion, diced
1 cup frozen corn kernels
4 oz sliced mushrooms
1/2 tbsp fish sauce
1/2 tbsp soy sauce
1/2 tbsp oyster sauce
1 tsp flour
1 1/2 tbsp water

1. Heat the oil in a large skillet. Cook the garlic until browned, for about 5 minutes. Add the onion and cook until translucent. Add the mushrooms and corn and cook until the corn is warm all the way through. Pour the fish sauce, soy sauce, and oyster sauce into the mushroom mixture.

2. Whisk the water and flour together until the flour has dissolved into the water. Pour into the mushroom mix and cook until the sauce has thickened.

* serves 2

CALORIES: 146 calories
CHOLESTEROL: 0 milligrams
FAT: 8 grams
SODIUM: 670 milligrams


  1. Thai-flavored soups like this one are my favorites. It looks and sounds wonderful--as does the mushroom and corn side dish. Thanks for sharing it with Souper Sundays. ;-)

  2. I saw your coconut chicken soup post over at Deb's and just love it (and all Thai food). I'd love to try this recipe soon. Now following you too,

  3. Some great flavours in here. I went to Thailand for my honeymoon and I absolutely love Thai soups.