Our staple diet on Friday's is pizza and as Hannah was out we opted to have something a little more adult so I thought I'd try out a recipe from my latest cookbook Zhoozsh, by Jeremy & Jacqui Mansfield. I doubled up the recipe as, although Jeremy says all his recipes are based on recipes for four, I didn't think it would sate Kurn's appetite. Pity I didn't treble it as Kurn was so disappointed when the soup was all gone after 2 servings! He did call it a winner though.
Ginger Chicken Coco Soup
This is the doubled up version which should serve four as a starter or 2 as a light meal (or in Kurn's case, a snack).- Bring 2 tins of coconut milk to the boil, add 2 T crushed ginger, 2 T finely chopped lemon grass, 2 t brown sugar, 1 red chilli sliced open. Boil for 5 minutes. Strain and discard what stays behind (I pressed some of the chilli flesh through for extra kick).
- In the same pot, simmer and stir regularly 200g chopped mushrooms (Jeremy suggested oyster or straw but I only had button on hand and it worked well), 400g sliced chicken breast and 4 T each of fish sauce and lemon juice until the chicken changes colour.
- Add the strained sauce and simmer for about 10 minutes.
- Chop the green part of 3 spring onions and divide between soup bowls.
- Ladle in soup and sprinkle chopped coriander on top. (Jeremy suggested mint but I have a penchant for coriander with Asian styled foods).
We ended up eating our soup and watched 2 movies after which we were hungry again so it was back to the kitchen to whip up toasted cheese, onion and sweet chilli sauce sarnies, It was off to bed for me after that and Kurn stayed up all night and watched a further 7 movies - he came to bed at 6.30am as I was getting up to clean the kitchen. So much for a romantic evening! It was relaxing nonetheless.
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