Cooking in the microwave is effective, but it totally takes the quality of the food away. If you must cook them first, put some aluminum foil on a cookie sheet, place the tenderloins on it and cook at 350 degrees for about 10 to 15 minutes. A little undercooked won't hurt due to the fact that you are re-cooking in the casserole. The foil will prevent you from having to clean the cookie sheet; just take it and toss it.
http://hubpages.com/_yan/hub/Simple-Chic鈥?/a>I Need A Recipe for Thai Chicken Coconut Curry Soup?
This is actually one of my favorite soups!
Thai-Style Chicken Soup
Adapted from Cook鈥檚 Illustrated
serves 4
1 teaspoon vegetable oil
3 lemon grass stalks, bottom tender 5 inches halved lengthwise and sliced thinly
3 shallots, chopped
8 sprigs of cilantro, chopped coarsely
3 tablespoons fish sauce
4 cups chicken broth
2 (14-ounce) cans coconut milk
1 tablespoon sugar
陆 pound button mushrooms, sliced
1 pound chciken breast, cut into 2" pieces
3 tablespoons lime juice
2 teaspoons Thai red curry paste
Garnish
陆 cup cilantro leaves
2 serrano chiles, thinly sliced
2 scallion, thinly sliced
1 lime, cut into wedges
Heat oil in a large saucepan and add lemon grass, shallots, cilantro, and 1 tablespoon of fish sauce. Cook over medium heat until softened, 2-5 minutes.
Add chicken broth and chciken breast. Simmer 15 minutes. Add 1 can of coconut milk; bring to a simmer. Cover, reduce heat to low, and simmer for 10 minutes.
Pour broth through a fine-mesh sieve and discard solids, save the chciken breast. Return broth and chicken to saucepan.
Add remaining can of coconut milk and sugar to broth and bring to a simmer.
Reduce heat to medium, add mushrooms, and cook 2-3 minutes.
Remove from heat.
Combine lime juice, curry paste, and remaining 2 tablespoonsf ish sauce in a small bowl; add to soup.
Garnish individual soup-filled bowls with cilantro, chiles, and scallions. Serve soup with lime wedges.I Need A Recipe for Thai Chicken Coconut Curry Soup?
Thai Chicken Coconut Curry Soup
Created by Rori Trovato
Not your average chicken soup, this Thai-inspired take gets spiced up with fresh garlic, ginger, green curry, coriander, cumin, cilantro, shallots and jalape帽os, if you please.
Ingredients:Serves 4
4 cups chicken stock
5 cloves garlic , peeled and cut into large chunks
2 inches fresh ginger , peeled and cut into large chunks
1 tablespoon Thai green curry paste
2 teaspoons whole coriander seeds
1 teaspoon whole cumin seeds
1/2 teaspoon whole black peppercorns
3/4 cup loosely packed cilantro leaves and stems, plus additional 1/2 cup chopped for garnish
1 cup unsweetened coconut milk
3/4 cup thinly sliced shallots
1 cup sliced mushrooms
1 (4- to 6-ounce) boneless chicken breast , cut into 1/4-inch strips
2 tablespoons Asian fish sauce (nam pla)
2 tablespoons fresh lime juice
2 teaspoons brown sugar
1 jalapeno , sliced into rings (optional)
1 small tomato , seeded and diced, for garnish
1/2 cup freshly shaved coconut or unsweetened coconut flakes , toasted, for garnish
In a large heavy-bottom pot over high heat, combine chicken stock, garlic, ginger, curry paste, coriander, cumin, peppercorns and cilantro. Bring to a boil; reduce heat and simmer 30 minutes. Strain broth over a bowl through a fine-mesh sieve; discard solids. Return broth to pot; add coconut milk, shallots, mushrooms and chicken. Return to a boil, then reduce heat to a simmer and cook until chicken is cooked through, 5 to 7 minutes.
In a small bowl, combine fish sauce, lime juice, brown sugar and jalape帽o, if desired; stir until sugar is dissolved, then add mixture to soup. Garnish with tomato, coconut shavings and cilantro; serve hot.
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