With this challenge, came a change in what to eat. So, I immediately began looking for recipes the entire family would enjoy. Luckily, while going through my January Parents Magazine I came across a delicious looking Thai Coconut Chicken Soup.
Good Thai food is something I miss--dearly! I've been living in the Cleveland area for three years now and haven't found a GREAT Thai restaurant. Most are mediocre in my opinion. And, since Asian food is outside of my culinary comfort zone, I rarely enjoy good Asian. But, I digress...
The recipe was compliant with the Intermediate level of the Challenge, so I decided to give it a whirl. Let me tell you, it was YUMMERS! It was even better the next day. Since, the recipe is a keeper, I decided to share it with you:
Coconut Chicken Soup (from Parents Magazine, January 2014)
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Total Time: 35 Minutes
Makes 6 Servings
Ingredients:
- 4 cups low-sodium chicken broth
- 1 large red onion, quartered and thinly sliced
- 1 tsp. packed light-brown sugar
- 1 lb. organic chicken tenders
- 1 14oz. can unsweetened (light) coconut milk
- 8 oz, sliced baby bella mushrooms
- 2 cups cooked brown rice
- 1/4 cup chopped fresh cilantro
- 2 limes
Directions:
- In a 5-6 Qt Dutch oven combine the broth, onion, 1 cup water, and sugar. Bring to a boil. Reduce heat and simmer until the onion is tender, about 10 minutes.
- Meanwhile, cute the chicken into 1/2 in. pieces; stir into the soup along with the coconut milk, mushrooms and rice. Cook, stirring occasionally, until the chicken is just cooked, about 5 minutes.
- Stir in the cilantro and squeeze in the juice of 1 lime.
- Optional: serve with a lime wedge and top with additional cilantro leaves before serving.
Super easy and so delicious and nutritious.
Buon Appetito!
In case you're wondering, I'm doing AWESOME on the challenge! I'm also looking into other Asian recipes that are compliant with the challenge, since this one was so easy.
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