A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.
Sweet Potato Coconut Soup 2 1bs (about 2) sweet potatoes, peeled and cubed 2 tablespoons olive oil, divided 1 medium yellow onion, chopped 1 leek, sliced and chopped 1 red chili (or two small chilis like me), cut in half, seeding and removing the …
Poached Halibut in Thai Coconut Curry Broth 1 Tablespoon olive oil Salt and pepper to taste 3 shallots, diced (or 3 Tablespoons Penzey’s air dried shallots, rehydrated) 1 Tablespoon Thai red curry paste 1 1/2 cups chicken broth 1 (14 oz) can coconut milk-regular or …
This makes one bowl.
Chicken, Tomato, and Fresh Herb Soup
3 ounces cubed or diced roast chicken breast
1 cup cherry tomatoes, quartered
1/2 cup homemade chicken stock (something like the Knorr stock pots would probably work as well, but it needs to be a rich stock no matter what you use)
1 generous handful freshly picked herbs, chopped-today I used chives, parsley and thyme)
For the microwave, place chicken, quartered tomatoes, and chicken stock in a bowl. Heat for two minutes then check the temperature. If needed, heat one more minute.
On the stovetop, place chicken, quartered tomatoes and chicken stock in a small saucepan. Heat over medium heat and heat to your desired temperature. Pour into a bowl.
You don’t want to dry out the chicken. You just want to heat it and at the same time release the juice from the tomatoes. You do want it hot, though, so that when the herbs hit the broth all that flavor and fragrance will develop.
Stir the herbs into the soup.
The soup was incredibly delicious and full of flavor. The key is in the ingredients. I don’t think it would work well with tomatoes that aren’t as sweet; with a stock that isn’t as rich; or with anything other than fresh herbs.
This was a sort of happy accident, but one I plan on repeating.