Coconut Chicken Soup
20 mins Serves 6 Non Vegetarian
|1 pound||chicken breast, small cubed|
|1⁄2 cup||scallion, chopped|
|1 cup||red bell pepper, julienned|
|1 teaspoon||garlic, minced|
|1 teaspoon||fresh ginger, minced|
|1 cup||mushroom, sliced|
|1 teaspoon||lime zest|
|1 tspn||coriander, minced|
|1 tspn||basil, minced|
|1 cup (8 ounces)||coconut milk|
|black pepper||to taste|
1 Preheat the Dutch Oven on medium-high flame for about 3 minutes, or until a few drops of water are sprinkled on the utensil and they move around the surface without evaporating. Cook chicken cubes for 4 minutes, while constantly stirring with the spatula.
2 Add the remaining ingredients (except water and coconut milk). Cook for 2 more minutes, while stirring.
3 Pour water and coconut milk. Cover with the Redi-Temp® valve open and cook until it whistles, in about 6 minutes.
4 Reduce temperature to low, adjust seasoning to taste, and cook for 7 more minutes with the cover on and the valve closed.
5 Turn off the flame and serve immediately with a few drops of lime juice.