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Coconut Soup With Silkened Chicken & Snow Peas



While  a genuine Thai, Indonesian, Indian or any other “genuine” coconut soup can be wonderful if properly prepared, sometimes it is impractical to go to the full length of dozens of ingredients just to have a quick, flavorful and economic soup. If you find yourself in such a situation, you might want to try this simple preparation, which can be enjoyed after no more than fifteen minutes from start to finish. Of course, I am all for authentic recipes and I believe we must make an effort to make sure that under normal circumstances and whenever practical, we don’t make unnecessary short cuts because we are lazy.  But sometimes, if you want something tasty and can’t do the big production for whatever reason ………., well, I am sure you’ve got the point 🙂



Bon Appetit !   Life is Good !


Coconut Soup With Silkened Chicken & Snow Peas

Coconut Soup With Silkened Chicken & Snow Peas

Coconut Soup With Silkened Chicken & Snow Peas

Coconut Soup With Silkened Chicken & Snow Peas



Preparation :

marinade diced chicken breast in soy sauce, lime juice, kosher salt, five spice powder, grated ginger and garlic paste, add corn starch, mix well

marinade diced chicken breast in soy sauce, lime juice, kosher salt, five spice powder, grated ginger and garlic paste, add corn starch, mix well

cook pasta of your choice, drain, blanch snow peas, shock in icewater, drain,  heat chicken stock seasoned with kosher salt, cayenne, garlic paste, grated ginger

cook pasta of your choice, drain, blanch snow peas, shock in ice water, drain, heat chicken stock seasoned with kosher salt, cayenne, garlic paste, grated ginger

add coconut milk, simmer for three minutes

add coconut milk, simmer for three minutes

after simmering snpw peas one minute, schock in ice water

after simmering snow peas one minute, shock in ice water

add fresh shiitake mushrooms and chicken to simmering stock, simmer for three more minutes

add fresh shiitake mushrooms and chicken to simmering stock, simmer for three more minutes

add pasta and snow peas to serving bowl

add drained pasta and snow peas to serving bowl

ladle soup with chicken and shiitake on top of pasta and snow peas

ladle soup with chicken and shiitake on top of pasta and snow peas

sprinkle with chili flakes and chopped cilantro

sprinkle with chili flakes and chopped cilantro

Coconut Soup With Silkened Chicken & Snow Peas

Coconut Soup With Silkened Chicken & Snow Peas

Coconut Soup With Silkened Chicken & Snow Peas

Coconut Soup With Silkened Chicken & Snow Peas

Coconut Soup With Silkened Chicken & Snow Peas

Coconut Soup With Silkened Chicken & Snow Peas



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Green Lip Mussels, Lai Fen Rice Sticks And Chopped Broccoli Rabe In Red Curry / Coconut Soup

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Last night I wanted to have a spicy snack at around midnight. Had to be quick and easy. Here is what I prepared. It took about 3 minutes of actual prep time and less than 15 minutes from start to finish. (I had some blanched rapini and cooked lai fen in the fridge from yesterday’s lunch and green lips on the half shell in the freezer). What a convenient product fresh frozen seafood is. If you make sure you buy quality merchandise and handle it with care, frozen seafood will make for a great snack or quick meal in no time. This soup was just awesome  🙂
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Green Lip Mussels, Lai Fen Rice Sticks And Chopped Broccoli Rabe In Red Curry/Coconut Soup

Green Lip Mussels, Lai Fen Rice Sticks And Chopped Broccoli Rabe In Red Curry / Coconut Soup


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Ingredient’s :
Green lip mussels,   frozen, on the half shell
Lai fen rice sticks,   cooked, tossed with sesame oil
Rapini,   blanched, coarsely chopped
Clam juice,
Coconut milk,
Tomato,   chopped
Onion,   julienned
Chilis,   julienned
Scallions,   sliced
Almonds,   slivered
Limes,   juiced
Curry powder,
Turmeric,
Garlic,    paste
Ginger,   grated
Fish sauce,
Red curry paste,   canned
Maggi seasoning,
Scotch bonnet sauce,
Kosher salt,
Peanut oil,   to saute

Method :

Saute onions in peanut oil until translucent, add tomatoes and chilis, saute for one minute. Add curry paste, garlic, ginger, curry powder, turmeric and almonds and saute until fragrant. Add all other ingredients except mussels, noodles and cilantro and simmer for 7 minutes. Strain. Add mussels and noodles. Return to heat until heated through. Remove from heat.  Add fish sauce and scotch bonnet sauce to taste  (be careful with the fermented fish sauce, check  HERE   first).  To serve, top with cilantro.
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Dear Friend’s, to help support this blog, please be so kind and click on the video below.  ( You don’t have to watch it, just click once )   Thank you 🙂
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