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Thai Coconut Milk Soup
4 servings
14 oz coconut milk
9 oz chicken Broth
3 tbs of minced garlic
2 stalks lemon grass, white only, cracked and opened
3 limes juiced
1 tsp of lime zest
1 lg chicken breast (cut into thin strips)
1 tbs of fish oil or soy sauce
Asian Chile sauce
1/2 tsp sugar
8 oz mushrooms, sliced thin
1/4 cup chopped fresh cilantro
Marinade cut chicken in lime juice (2 limes) and set aside. In a soup pot, bring broth and coconut milk to a boil. Reduce heat and add lemon grass, ginger and garlic. Simmer for 20 minutes or until mixture has reduced 1/4. Drain mixture and return to heat and bring to a boil. Stir in chicken, mushrooms, lime juice, lime zest, sugar and soy sauce. Simmer until chicken is cooked through. Ladle the soup into individual serving bowls. Garnish with cilantro, and 4 drops of chile sauce.
Baked Chicken Pasta
9 servings
1 box macaroni pasta
4 tbs of butter
14 oz of black olives (chopped)
Large handful of basil leaves (chopped finely)
3 cloves of garlic (minced)
3 chicken breasts
1 jar of tomatoe sauce of your choice
9 oz of Italian cheese mixture (moxxarella, parmesan, romano)
Preheat oven at 325 degrees. Butter a 12x12 baking dish on bottom and all sides. Boil pasta over high heat until al dente (almost done) and set aside. Season chicken with salt and pepper and sear in large saute pan for 4 minutes on each side or until there is a thick strip of pick throught the center of the chicken. In the same saute pan, saute mushrooms and allow the natural juices to pick up the crust on the bottom of the pan from the seared chicken. In a large bowl, mix pasta, tomatoes, olives, chopped basil, garlic, sauted mushrooms, half cooked chicken and tomato sauce. Fold 16 oz of cheese into the pasta mixture (reserve the rest) and pour into baking dish. cover with aluminum foil and bake for 25-30 minutes. Top with the reminding cheese and bake for 5-7 min or until cheese is melted and lightly browned.