Thai Chicken Coconut Soup

Thai Chicken Coconut Soup
Yield: 2 Quarts
Prep time: 15 minutes
Cook time: 40 minutes




Ingredients
1 1/2 cup diced onion
2 tsp minced jalapeno
1 Tbsp minced garlic, 3 cloves
1 Tbsp minced ginger
1 cup sliced mushrooms
1 stalk lemon grass, in half
3 cups chicken stock
2 boneless skinless chicken breast
2 cans coconut milk
1 cup diced tomato
2 Tbsp chili oil
1 Tbsp salt

2 cups cooked rice
1/2 cup chopped cilantro

Procedure
1. Begin by cutting the onions, jalapeno, garlic, ginger, and mushrooms into their specified sizes.
2. Heat a few teaspoons of oil in a medium soup pot over high heat and add the aromatics. Saute for about five minutes until they have softened and gained some light browning.
3. Add the stalk of lemon grass cut in half, chicken stock, and chicken breasts to the pot. Lower the heat and simmer for 20-30 minutes, until the chicken is cooked through.
4. When the chicken is almost fully cooked and opaque, remove it from the pot and let cool. Add the coconut milk, tomatoes, chili oil, and salt and continue to simmer on low heat.
5. While allowing the chicken to cool prepare two cups of your favorite kind of rice according to the packaging directions.
5. Once cool enough to handle shred the chicken with either your hands or two forks into bite size pieces. Add the shredded chicken back to the pot  and continue to simmer.
6. To serve spoon about 1/3 cup of rice into the bottom of a bowl and ladle the soup over it, sprinkle with chopped cilantro and enjoy.

Chef's Note
       Here at RepairMyRecipe we believe in using fresh products especially produce but for this recipe using canned tomatoes works best because they are peeled and seeded ahead of time.
       Lemongrass is a species of tall grass native to India and Asia that has a light citrus flavor. In its whole form it looks like a very thick stalk of green hay and is available in most ethnic markets.In its whole form it is too fiberous to be eaten so leave it whole and  let the flavor infuse into the soup and then remove the pieces before serving.  If there is no ethnic market in your area it can also be found pre-chopped and in a tube in most large supermarkets.This variety is processed so that it can be eaten.


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Coconut Rice Pudding

Coconut Rice Pudding
Yield: 6 cups, 6-8 servings
Prep time: 10 minutes
Cook time: 40 minutes




     Classic rice pudding is rich and creamy but can easily become boring. This rice pudding is made with an Arborio rice which is usually used to make risotto and because of the high starch content of the rice our recipe doesn't require eggs. The rice is infused with coconut flavor which is enhanced further by a fresh squeeze of lime juice and chunks of juicy mango. After you try ours you will never go back to leftover rice with nutmeg and raisins.

Ingredients
2 cups risotto rice
1 can coconut milk
2 cans coconut water
1 can coco lopez cream of coconut
1 cup diced ripe mango
1/4 cup chiffonade mint
2 Tbsp lime juice

Procedure
1. In a large pot combine the risotto rice, coconut milk and coconut water. Cook this over low heat stirring constantly with a wooden spoon.
2. When the liquid is mostly absorbed add the cream of coconut and continue cooking until the rice is tender and cooked through. (If the rice becomes too thick but is still hard add another cup of water and continue cooking)
3. Once cooked, pour the rice onto a cookie sheet or baking pan sprayed with cooking spray. Chill in the fridge until rice is completely cooled.

4.  At this point the rice pudding can be served warm, and trust us you won't be able to resist, but to truly finish the dish allow it to cool. Then pour the rice into a bowl and mix it with the lime juice and a touch of water if too thick. Serve topped with the mint and  diced mango.

Chef's Note
       Coco lopez is a brand of cream of coconut which is a sweetened blend of coconut flesh,coconut water, and sugar. You can use whatever brand you find at the local grocery store but this is our favorite.
       The rice pudding can be kept in the fridge for up to a week as long as it hasn't been mixed with the lime juice and up to one month in the freezer.

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