|Recipe Title: Chicken and Sweet Corn in Coconut Broth|
Contributed by: TwinLakesChef
Note from the Diva
|Note: I substitute corn for the baby corn and regular cilantro for the pickled cilantro.|
I love this soup!
List of Ingredients
|1 1/2 teaspoons oil |
1/2 pound chicken tenders, cut for stir fry
1 teaspoon creole spice
2 tablespoons butter
8 ears of baby corn
1 tablespoons chopped red onion
Pinch of crushed red pepper flakes
1 tablespoon of red bell pepper
3 ounce fresh coconut cream or 3 ounces canned coconut cream
1 cup chicken stock
2 tablespoon picked cilantro leaves
1 tablespoon heavy cream
|In a deep saute pan heat oil. Season chicken with creole spice and place in the pan. Sear for 1 minute and turn. |
Add corn, onion, red pepper flakes, and red pepper.
Shaking the pan, cook for 1 more minute. Pour in the cream of coconut and chicken stock.
Bring to a simmer, reduce the heat, and cook for 2 minutes. Then add cilantro, cream and adjust the seasonings. Ladle into bowl and serve.
Yield: 2 servings
Cooking Time & Temperature
|Simmer to blend flavors|
Number of Servings: 2 Servings
General Cooking/Prep Method
Recipe Type - Categories
Extra Features of Recipe
Difficulty Level-Quick & Easy
Quick Recipe (30 min. or less)
Tested & Approved Recipe