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Coconut soup with Chicken<br>
From the kitchen of Erik Wingren<br>
<br>
1/4 c. shallot, chopped (or yellow onion)<br>
1 clove garlic, pressed<br>
1/4 c. red pepper, chopped (more to taste)<br>
1 Tbsp. butter<br>
2 Tbsp. coconut oil (optional)<br>
<br>
2 14oz. cans chicken broth<br>
1/8 c. cilantro leaves, chopped<br>
1 c. mushrooms, chopped<br>
dash of cayenne pepper<br>
dash of white pepper<br>
3/4 tsp. curry powder<br>
3 slices ginger, (about the size of a quarter)<br>
3 slices lemongrass, (about 1/2 inch pieces cut at a diagonal)<br>
1 Tbsp. fish sauce (optional)<br>
1 tsp. [http://www.huyfong.com/no_frames/sriracha.htm Sriracha]<br>
2 Tbsp. lime juice<br>
<br>
3 Chicken breasts, trimmed & cut in bite size pieces<br>
(or 1 13oz can of chicken)<br>
1 14oz. can coconut cream<br>
1 green onion, chopped<br>
<br>
Cook shallot (or onion) and garlic clove in butter and coconut oil until clarified, then toss in red pepper (just long enough to coat with oil).  Add curry powder and stir well.  Stir in mushrooms until well coated.  Pour in 2 cans of chicken broth.  Add ginger slices, lemongrass slices, fish sauce, lime juice, Sriracha sauce.  Simmer broth for 10 minutes.  Add coconut cream, green onion, and chicken.  Bring to a gentle boil, simmer until chicken is cooked through.  If you are using canned chicken simmer until it is warm, don't over cook or it will dry out.  Makes 4 servings.  Be sure to take them out or warn the consumers of the lemongrass and ginger pieces. They are too tough to eat.