chicken | Jenna's Everything Blog

During my maternity leave I was super blessed by our church’s meals program for new moms. Basically, people sign up and bring you food. Heaven on earth. During those days when it seems like all you are doing is feeding an insatiable infant (lovely and wonderful, but dang do they eat a lot in those early days!), having a hot meal brought to your very doorstep is glorious.

It was especially glorious because of the number of incredible cooks in our congregation. We got fabulous lasagna from Traci. A savory and comforting brussel sprout and chicken sausage roast from Peter and Jamie. These awesome slow cooker pork chops from Jana that fell apart practically as soon as you looked at them. You can believe that I sent email after email asking for recipes during that time.

First up for recreation in my own kitchen was this fabulous Thai soup from Sarah. The soup has zip without being too spicy. It’s a burst of awesomeness on the palate that also sits lightly in the stomach–you won’t be going to bed with a rock in the gut after eating a bowl of this. And the lime juice–oh the lime juice. So bright! So zesty! In my mind, fresh lime juice is just another finger pointing to a loving Creator, and I’m not kidding either. (Any other lime juice fanatics out there?) And Sarah amped things up by adding shiitake mushrooms, which I happen to absolutely love. After emailing her and asking for the recipe, she said it came from America’s Test Kitchen Quick Family Cookbook. Irony of ironies, I had that very cookbook from the library sitting in my living room (also the source of the amazing Cajun Corn Chowder that I’ve already made three times in the past two months). So go Sarah! Go America’s Test Kitchen! And with some of Sarah’s modifications plus some of mine, here’s the recipe.

(Serves 6)

Ingredients

1 TBS vegetable oil
1 large boneless, skinless chicken breast
2 large shallots, minced
4 cups chicken broth
2-14 oz cans coconut milk
2 TBS fish sauce
1 TBS soy sauce
1 TBS sugar
8 oz white or cremini mushrooms, sliced
8 oz shiitake mushrooms, sliced
2 carrots, sliced on the diagonal into thin ovals
8 oz snow peas, strings removed, cut in half
Juice of 2 limes
2 tsp Thai red curry paste
1 bunch green onions, minced
Salt, pepper, and more sugar to taste

1. Pat the chicken dry with paper towels and season with salt and pepper.

2. Heat the oil in a large pot or Dutch oven over medium high heat. Just when it starts smoking, add the chicken breast and brown on both sides. Set the chicken aside.

3. Add the minced shallots to the pot and cook over medium heat until softened.

4. Add the broth and coconut milk to the pot along with 1 TBS of fish sauce, the soy sauce and the sugar. Stir everything together, scraping up any browned bits.

5. Add the chicken breast back in, cover the pot, and simmer the soup for about 10 minutes.

6. Remove the chicken breast to a cutting board and dice or shred into bite-sized pieces.

7. Add all the vegetables to the soup and simmer for 3-5 minutes, until just tender.

8. In a small bowl, whisk together the curry paste, lime juice and remaining fish sauce. Add it to the soup along with the chicken.

9. Taste, re-season if needed, stir in the green onions, and serve hot!

Thank you Sarah and thank you church friends for bringing such great food and being such a blessing to our little family!

Click here for printer-friendly version: Thai Coconut Curry Soup

Can I just point out that I’ve spent almost my entire pregnancy to date not posting recipes? Partly because I’ve had a lot of other stuff to talk about–all the fun details of housing a baby in your body for the first time. Partly because I’ve been low on energy and haven’t wanted to cook new recipes that require more thought and effort. Partly because this lack of energy causes the camera to get neglected even when I do make something new and exciting. And finally . . . because of the sickness.

But at last, I have something to share! I cooked this up near the beginning of my sickness, and it’s delicious. However, in a semi-tragic turn of events, the strong smells set me against Thai noodles from the night I made this until last week, and thus the drafted post for this recipe just sat in my blogging line-up, causing me to wrinkle my nose every time I looked at it.

However, based on my positive experience with Pad Thai last week, I’m now ready to look at this thing again without feeling the bile rise! So here goes.

My sister Heidi is a huge lover of Thai food. She experiments fearlessly and works at the recipe until it’s perfection. I had her curry during our Alaska visit last summer, and . . . oh wow. She’s got that figured out (though I have yet to get the recipe from her!).

According to her, this recipe for Drunken Noodles may not be at its peak of perfection . . . but knowing her, she will probably always strive to tweak it even further. But ignore her–I think it’s amazing! She relayed me the instructions over the phone, which I repeated back to her and then actually wrote down a few days later. Then, the next weekend, I made it. Oh baby oh. It’s definitely spicy, but not burn-a-hole-in-your-palate spicy, and the noodles are cooked to perfection using her instructions. My husband loved it, and I loved it . . . except for the whole being pregnant thing. I ate it the first night, and then couldn’t look at it again after that. But my husband appreciated having the leftovers all to himself, so it all worked out for the best.

Ingredients

(Serves 4)

2-3 TBS vegetable oil
1/3 cup water, optional
1/2 head of cauliflower
1 crown broccoli
2-3 carrots
3 jalapeño chilies
1 chicken breast
2 TBS chili garlic sauce
1/2 lb rice noodles
1 handful fresh Thai basil leaves

For the sauce:

1/3 cup light (low-sodium) soy sauce
1 TBS dark soy sauce
1/3 cup fish sauce
1/4 cup oyster sauce
1/3 cup sugar
1-2 TBS sriracha

Soak the rice noodles in warm water for 1 hour.

By the end, they should be pliable (they don’t snap when you bend them) but still firm and crunchy if you bite into them.

And yes, all of today’s pictures have a blue cast to them . . . oh well. Maybe there’s a way that I can blame pregnancy for that, too.

Slice the carrots thinly on the diagonal, and chop up the cauliflower and broccoli. Set these 3 veggies aside.

Slice the chicken into bite-sized pieces on the diagonal, and de-seed and mince the chilies. Place the chicken, chilies, and chili garlic sauce together in a bowl to marinate.

Rip the basil leaves off the stems, and glory in their smell. Heavenly.

Mix all the ingredients for the sauce. I will call this sauce . . . Blue Lagoon.

Make sure to use low-sodium soy sauce, or you’re in for a salty surprise! And not of the pleasant variety either.

Heat 1 TBS of vegetable oil in a wok over high heat. When shimmering, add the bowl of veggies.

Stir fry for 6 minutes, until crisp and browned. If they aren’t tender enough at this point (especially if you cut them in larger chunks like I did), add the 1/3 cup of water and simmer/boil over high heat for a few minutes, until the water has evaporated and the veggies are more softened.

There’s probably a word for this technique, but I don’t know what it is. I’ll call it “fryboil.”

Remove the fryboiled veggies.

Heat another tablespoon of oil in the wok and, when shimmering, add the chicken.

Let it sit and brown for about a minute before stirring. Stir fry the chicken for 6 minutes, or until cooked through. Keep that heat high, Mildred!

Add the noodles and stir fry them with the chicken for a few minutes.

Add the sauce.

Bring to a boil, stirring to mix it into the noodles.

Add the veggies back in . . .

. . . and stir fry everything together for a few minutes. You can use tongs to mix the noodles more easily.

Stir in the basil and serve!

Okay, these pictures aren’t at the top of my photographic “game”–but it’s so delicious that I hope you can see through the blue and through the dark into its inner core of tastiness.