I made something yummy today and thought I'd share it with you. I like making recipes up off the top of my head, and this is one of them. It was inspired by something I ate years ago on a progressive supper when we were leading the youth group.
Coconut-Peanut Soup with Chicken
(I'll show the pictures first, the recipe is below a la Smitten Kitchen)
1 onion, diced
1 garlic clove, minced (I use jarred minced garlic* - it changed my life)
1/2 can of coconut milk (200ml)
1 cup natural peanut butter
1/2 cup chicken stock
salt and pepper
pinch of cayenne pepper (more if you like it spicy - I would make it more spicy if G wasn't eating it)
2 Chicken breasts*, sliced thinly (I find that it's easier to slice thin when it's still partly frozen)
Bean sprouts (handful)
Vermicelli Rice Noodles (about half a cup cooked)
Fry up the onion - actually, my favourite way of doing onions is by steaming them in bit of water until it boils off, then adding a small splash of oil until they're fried - seems to cook them way faster (I learned this from Michael Smith, your chef at home, who is my hero).
Add chicken stock, peanut butter and bring to a boil. Turn down to low, add coconut milk and spices.
Fry chicken strips in a splash of olive oil until they are white and cooked.
Boil and drain noodles, either breaking them up beforehand, or cutting them up (I use scissors) afterwards.
Layer in the bowl with noodles, then some bean sprouts, then the chicken, and pour the soup over top.
* No-Name things I used in this meal.