Ingredients
1 can coconut milk
4 cup chicken stock
1 medium chicken
1 cup whipping cream
4 slice galangal
1 lime or lemon
1 pinch of chili powder
1 salt
Directions
A very simple one...
Heat stock and add galangal, chili, whipping cream and coconut milk.
Cut chicken up into bite size pieces. As soon as the mixture begins
to boil, add the chicken pieces and squeeze in the lemon or lime
juice and salt to taste. The trick is to add the chicken right when
the mixture starts to boil. Don't let the milk really boil. Cook the
chicken for a very short time, about half a minute.
Serves 6.
NOTE: I must admit that when I typed this recipe, I missed the
amount of coconut milk to use. The one can is a guess++that's how
much I would use, at least on the first try.
Posted by Stephen Ceideburg; February 6 1991.
Servings: 6 servings
Coconut Chicken Soup Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Soup; Fruit; Poultry; Soup
The History of Recipes
Experts have tracked the existence of recipes back into the distant past, in truth as far into history as the ancient Egyptians, and possibly even further than that. Having said that, in the main part, these old cook books were just primitive pictorial instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to Professor Solomon Katz, are a few tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. As we move into Roman times around 25BC a Roman scholar, called Apicius, assembled some scrolls which described recipes prepared by the Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into starters, entrees and dessert, a style of dining still practiced today. Aspicius also recounts how the Roman chefs were skilled in the use of a good variety of herbs, including a few that will be familiar to modern chefs like basil, rue and dill. Moving on, we have two interesting cookery books which date from the 14th Century ; a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, they have no connection with the curry that is popular today, but rather recipes for the types of meals prepared by the cooks of the rich people of those days. Later, in the 15th century, knights returning from the crusades brought us many new spices and herbs from Arab cuisine, including basil and coriander. The introduction of these new tastes was responsible for an outbreak in manuscripts on food, many of which still exist in private libraries. Like it or not, the introduction of TV brought us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, allowing us all to access thousands of recipes such as those found on this web site. |
We hope you enjoy this Coconut Chicken Soup recipe.
