In most parts of the country, summertime means barbeques and ice cream. But in the early summer on the Monterey peninsula, it means June gloom. Sixty degrees, if we're lucky, and a constant blanket of fog. Lovely. Today I decided to beat the gloom with a citrusy, spicy coconut-chicken soup.
Fennel bulb, sliced
coconut milk
water
ground ginger
ground cardamom
lemon juice
brown rice
soy sauce
organic bean sprouts
Cook brown rice. In a large soup pot, sauté the fennel and garlic till they begin to soften. Add the chicken and brown meat until completely cooked. Add carrots, chard, spinach, brown rice, coconut milk, and water. Season with spices, lemon juice, and soy sauce. Simmer till all vegetables are cooked through.
Fennel bulb, slicedgarlic, minced
chicken, cubed
carrots
chard
spinachcoconut milk
water
ground ginger
ground cardamom
lemon juice
brown rice
soy sauce
organic bean sprouts
Cook brown rice. In a large soup pot, sauté the fennel and garlic till they begin to soften. Add the chicken and brown meat until completely cooked. Add carrots, chard, spinach, brown rice, coconut milk, and water. Season with spices, lemon juice, and soy sauce. Simmer till all vegetables are cooked through.
That just sounds so delicious. Thai food is my favorite.
ReplyDeleteThis sounds exquisite and is the perfect recipe to help us weather the June Gloom!
ReplyDeleteOh man! I'm gonna have to try this! PS Jenn, do you live in CA? We are experiencing the June Gloom as I speak!
ReplyDelete