Inspired by the cool, chic and happening (not quite so new) noodle restaurant, Wagamama, I’m finally attempting my first coconut milk-based soup. Wagamama is actually a British chain of fusion East Asian dishes (mainly Japanese) where you’re sat at long tables with benches and they prepare several types of noodles, soups, chicken and seafoods, along with typical Japanese sides like miso, seaweed salad and pickles.
They make this amazing coconut soup with chicken and (gluten-free) rice noodles called Chicken Itame, which is really MUCH more of a Thai dish… the cilantro, lime, red chili and coconut milk are the dead giveaways.
I’ve been planning to make something like this for a while and just decided last night that Monday would be the day. I had just finished making soup broth (4th pot in 5 weeks), and I noticed that I still had a can of coconut milk left, so I figured why not. Then we hit up WFs for the rest:
Thai Chicken Coconut Soup:
– Chicken chunks
– Chicken stock
– Coconut milk
– Baby bok choy
– Lemon grass stalk (peeled)
– Diced red bell pepper
– Onion and garlic
– Sesame oil
Saute chicken in a pan in duck fat with a little salt and pepper then set aside once almost done. In a large pot, saute garlic and onion in a little more duck fat until golden. Add in broth, lemon grass and Habenero to the pot. Bring to a boil, then reduce to low simmer. Toss in the coconut milk, bok choy and chicken, along with some sea salt. Simmer for about 10-15 minutes, then let cool for another 5. Salt to desired level, then in large bowls with some fresh-squeezed lime, chopped cilantro and a dab of sesame oil!
Typically served with rice noodles, but I’m going without! I’m very excited to try this out tonight and will report back with my results.