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Technically, this soup wasn’t an official entry into the Great Soup Search, but we hosted a Fall Soup dinner and this was one of the soups our friends brought. When the night was over, my husband said, “You have to get that recipe.” That is saying a lot for my husband to be asking for a soup recipe. So, I got the recipe (thanks Kenzi!) and added it to our favorites list. I like this recipe because although it’s not a crockpot soup, it is still relatively quick to make. And most of the ingredients were things we usually have in the house. However, it is different enough from any other soups we have that it adds a nice variety to our meal rotation.Print
- 1 Tb oil
- 1 clove garlic, minced
- 2 skinless, boneless chicken breasts, halved and chopped
- 1/2 t. tumeric
- 1/4 t. cayenne
- 1/2 c. grated creamed coconut (we used 1 can coconut milk)
- 3 3/4 chicken stock (hot)
- 2 Tb lemon/lime juice
- 2 Tb crunchy peanut butter
- 1 c. thread egg noodles (thin spaghetti) broken into small pieces
- 1 Tb chopped scallions
- 1 Tb chopped fresh cilantro (optional)
- salt and pepper, shredded coconut, finely chopped fresh red chili to garnish
- Fry garlic in oil for 1 min.
- Add chicken and spices. Stir fry 3-4 min.
- Slowly pour creamed coconut (or coconut milk) into hot stock until dissolves. Pour over chicken. Add lemon, peanut butter and noodles.
- Cover and simmer 15 min.
- Add scallions and cilantro and season to taste.
- Simmer 5 minutes more.
- For garnish: in small, dry skillet, heat coconut and chili 2-3 min. Stir often, until coconut is light brown. Sprinkle over soup individually.
Original recipe from Kenzi Jones