Coconut Chicken Soup

6-8 servings

INGREDIENTS

• 1 tablespoon olive oil
• 1-inch piece peeled fresh ginger, thinly sliced
• 1 tablespoon dried lemongrass
• 8 ounces mushrooms, stemmed and sliced
• 6 cups chicken stock or broth
• 3 tablespoons lime juice
• ½ teaspoon red pepper flakes
• 1 pound rotisserie/roasted chicken, shredded
• 1¾ cups unsweetened coconut milk (about 1 13.5-ounce can)
• 2 tablespoons fish sauce
• 3 tablespoons chopped fresh cilantro leaves
• optional garnish: chili oil, cilantro leaves and lime wedges

INSTRUCTIONS

1. Heat oil in large saucepan over medium heat. Add ginger and lemon grass, stir to toast until fragrant, about 2 minutes. Add mushrooms and stir for another 2 minutes.
2. Add chicken stock, lime juice and pepper flakes; bring to a simmer and simmer for 8-10 minutes. If large pieces of ginger are going to bother you, hunt them down and remove.
3. Add chicken and simmer for about 4-5 minutes.
4. Whisk in coconut milk, fish sauce, and cilantro; lower heat and allow to mingle for about 10 minutes before serving. Salt and pepper to taste.
5. Garnish as desired with chili oil, cilantro leaves and/or lime wedges.

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Caramelized Shrimp

4  servings

Ingredients

• 1/4 cup fish sauce
• 2 tablespoons dark brown sugar, packed
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup water
• 1/4 cup vegetable oil

• 1 medium yellow onion, finely chopped
• 5 cloves garlic, minced
• 2 pounds extra large shrimp, peeled and deveined
• 3 scallions, white and green parts, thinly sliced
• 1/3 cup chopped fresh cilantro

Instructions

1. Combine the fish sauce, dark brown sugar, crushed red pepper flakes and water in a medium bowl and whisk until brown sugar is dissolved.
2. Heat the vegetable oil in a large sauté pan over medium heat. Add the onions and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic and cook a few minutes more. Do not brown.
3. Turn the heat up to medium-high and add the shrimp. Cook, stirring frequently, until the shrimp are just barely pink and still translucent in spots, a few minutes. Add the fish sauce mixture, turn heat down to medium, and simmer until shrimp are cooked through, a few minutes more. (Note: the sauce will be thin.) Off the heat, stir in scallions and cilantro. Serve immediately with jasmine rice.

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