Chicken Coconut Soup

There is a restaurant in the Cherry Creek area called Sweet Ginger that quite frankly I am slightly obsessed with! They have some of the best spring rolls I have ever eaten and the best chicken coconut soup. I dare say that I seek out spring rolls (not fried but the rice paper with shrimp and peanut sauce for dipping kind) and I tell you now my friends Sweet Ginger is yet to be beat. So one day I set out to copy their chicken coconut soup recipe and I really did try my best with this recipe. Sweet Ginger’s soup is the perfect combo of mushroom, red onion (which I just eat around because I don’t like them), chicken and sweet from the coconut and just a tiny bit of chili kick. So here is my attempt to at least meet the goodness that Sweet Ginger offers.

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Ingredients:

1 can (14 oz.) coconut milk

1 can (14 oz.) reduced-sodium chicken broth

2 tablespoons Fresh grated ginger

1 stalk fresh lemongrass, cut through the center long ways

2 cups sliced mushrooms

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1 bell pepper chopped

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1 pound boned, skinned chicken breast cut into 1-in. chunks

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1 tablespoon fresh lime juice

1 tablespoon Thai or Vietnamese oyster sauce (nuoc mam or nam pla)

1 teaspoon Thai chili paste (I used Thai seasoning that also had lemongrass in it)

1/2 teaspoon Sriracha

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1/4 cup fresh basil leaves

1/4 cup fresh cilantro

Olive Oil for cooking

Optional: 3 teaspoons Soy Sauce

Directions:

Heat the oil over medium heat. add chicken so that the outsides brown and begin the cooking process. The chicken will continue to cook as you add the other ingredients. Cook for 7 minutes

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Add in your peppers, mushrooms and ginger and cook for 7 minutes so that flavors begin to meld together.

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Add in your sriracha,  oyster sauce and chili paste and coat the veggies and chicken, cook for 2 minutes.

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Add in the lemon grass stalks.

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Add the coconut milk, broth and soy sauce if you choose to use it and bring to a slow boil. Add in your basil (you can use some of it fresh to garnish as well but I think adding it in gave it some great flavor).Chicken Coconut Soup (23)

Reduce the heat and simmer for about 10 minutes. Remove the lemongrass and discard. Serve up and garnish with fresh cilantro.

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So in the end my version of coconut soup was fantastic! Yes I feel great about it, was it as good as Sweet Ginger’s? I am not sure it was at the same level because it had a different flavor, but I will for sure be making this soup again!

Salud!

Pasta Chicken Bake

I love meals that can be made easily and that are one whole meal in one casserole. Not only did this meal come together easily but I had all the ingredients in my pantry and fridge and it was ready quickly. I put this one together on one of those night when we weren’t exactly sure what to eat and it was already going to be a late night.

casserole final

Ingredients:

  • 2 Chicken Breasts, chopped and cooked (or 2 cups of rotisserie chicken from the store)
  • 12 oz. noodles of your choosing ( I used penne noodles)
  • 1 1/2 cup shredded cheese ( I used Colby Jack Cheddar blend)
  • 1 1/2 tablespoons minced garlic
  • 1 small onion chopped
  • 2 tomatoes chopped
  • 1 tablespoon butter
  • 3 tablespoons of flour
  • 1 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Chicken pasta bake ing

Directions:

  • Cook pasta according to box directions and set aside
  • Preheat your oven to 375
  • In a large skillet melt butter and add onion and garlic, Cook the onions until they are translucent.
  • Add in flour and whisk- let it brown slightly
  • Slowly add in milk and cook on medium low until the mixture begins to thicken. Remove the mixture from the heat.
  • In a separate bowl coat your chicken, noodles and tomatoes with the milk mixture and 3/4 of the cheese and season with salt and pepper.

cheese into chicken

  • Add all ingredients into a casserole and top with remaining cheese

casserole before oven

  • Bake for 20-30 minutes and then broil on high to add a yummy crisp to the casserole

You are now ready to dish up and enjoy!

Casserole corner

Salud!

Bone In Pot Roast

Starting my day off by putting a pot roast into the crock pot is a beautiful thing! When I know I will be coming home to a fully cooked meal ready to go and all I need to do is prepare a salad to go with it I feel like I’ve already had a huge win in my day! I found this Bone In Pot Roast on sale at the market the other day and I planned ahead. I also used a Fat Tire Amber Ale to add a little caramel flavor and also juiciness to the recipe.

Bone in Pot Roast plated (1)

Ingredients:

1 Bone in Pot Roast (you could also use boneless)

1 Fat Tire Amber Ale

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2 tablespoons BBQ seasoning (You could also switch this up or go with salt pepper and garlic powder)

1 pepper chopped (I used red but its up to you)

2 fresh tomatoes chopped (you could also used 1 can diced tomatoes)

1 small yellow onion diced

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Directions:

Season your pot roast on both sides and place it in the crockpot

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Top the roast with the veggies

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Pour the fat tire around the roast.

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Cook the roast for 8 hours on low or about 4 hours on high.

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Like I mentioned before we ate the roast with a salad and we were good to go! The peppers and onions were the perfect side as well. The nice thing about this meal is we had left overs for lunch the next day and we later used the bone to make some beef broth!

Bone in Pot Roast plated (4)

Salud!