Tag Archives: coconut milk

TNP, vol. III – Chicken-Coconut Soup w/ Pumpkin & Penne

In my pantry today:

  • 1 12oz can coconut milk
  • 3 c broth of roasted chicken carcass
  • 2 c meat of aforementioned carcass
  • 3 c pumpkin in 2″ cubes
  • 1 c penne pasta, cooked to al dente
  • 1/4 c cilantro, chopped
  • 1/4 c roasted pumpkin seeds

coconutchickensoupThe wonderful thing about having a whole, roasted animal in the house is that the meal-yield (say that five times fast) is better than above board. With all of the seasonings had by our bird, adding anything more would have been an irrelevant waste of good spices.

Combine broth and coconut milk, and bring to a near-rolling boil. Add pumpkin and reduce heat to L until fork-tender. Add penne and chicken in; stir until warm. Serve garnished with cilantro and seeds. Then eat the seeds first, because they ended up being pretty for presentation but quickly became unhappily chewy. Other than that learning experience, this gets 5 spoons!

Another Fun Sauce Served Over Rice! With Kidney Beans!

  • 1.5 c cooked kidney beans
  • 6 blanched tomatoes
  • 6 oz coconut milk
  • 4 cloves garlic
  • 1/2 medium Vidalia onion
  • 1 tsp coconut oil
  • 1 tsp ghee
  • 1 tbsp black mustard seeds
  • 1 tbsp kala jeera
  • 1 tbsp hot curry powder
  • 1 tsp turmeric
  • 1/2 tsp coriander
  • 1/4 tsp asafoetida
  • 1/4 tsp sea salt
  • 1 tsp lime juice
  • 1 sprig basil (optional)

I never mean to start out with a list of ingredients wildly at odds with my socioeconomic standing. There are a lot of staples in the cupboard, and staples for me are the items you’ll see repeated — garlic, onions, curry, hot chili or cayenne pepper, different cooking oils. I find that maintaining a foundation of things like these makes making tasty meals possible on a budget… but it can force me into ruts. You all know I like sauces that go over rice — ah, but I am so much more!

…I say this as I go into another sauce/rice recipe, of course, but my intentions with it are good! I have just learned how to blanch tomatoes and I was hot to do another batch. In familiar tradition, these blanched and diced and drained tomatoes became another sauce. Their journey, however, was a noble one.

After blanching, dicing and draining off the more watery tomato juice, add your tomatoes (about 3c diced) to a pan that’s had garlic, onion, mustard seeds and kala jeera simmering in its oil foundation on [heat to M then reduce to ML after 5m] for a good 20-30m. Add remaining seasonings and stir, let come to a boil on M and keep it in ML-M uncovered for an hour or so — until everything has thickened. Remove from heat and let cool a little before pouring into the food processor. Pulse until smooth then return to the pan, this time with a little coconut milk and lime juice. Mix everything together well as you fold in the beans, then top with a sprig of basil and cover. Turn heat back to M and let it steam for just a minute or two before serving over Basmati rice. 4 spoons!

Interstate Soup

In my pantry today:

  • 2 c leftover subgum wonton soup
  • 1 c leftover cooked white beans
  • 1 10 oz can coconut milk
  • 5 cloves garlic, clumsily minced
  • 2 tsp olive oil
  • 1 tsp asafoetida
  • 1 tsp turmeric
  • 1 tsp coriander

So start the garlic and olive oil off in a soup pot on M and let them mingle for a few minutes until sizzling is steady; erstwhile, turn your attention to that leftover subgum wonton soup you bought in Virginia on Thursday (yes, it was kept refrigerated; it was really good so lay off). In my case, there were four large wontons preserved as well as an array of shrimp, pork and vegetables. I started this endeavor by pouring the leftover soup through a colander to fish out all the big slabs of chicken that look too much like tripe for me to consensually chew and ingest; I set the broth aside (1.5 c) and let the vegetables sit in their colander (.5c).

Back at the sizzling pot, I added the cooked white beans and began smashing them with the back of the mixing spoon until they were about to become burning mounds of beanflesh, then added 1/4 c broth and continued smashing. Once said smashingtime is completed to your satisfaction, add asafoetida, turmeric and coriander, mix then add in the rest of your broth. Stir and bring to a slow boil, then add in the coconut milk and subgum wonton non-liquid elements. This can be eaten right away, but mine is sitting until a proper dinnertime. This meal includes six vegetables, up to four animals and beans for good measure — it was made on four hours of sleep after an eight hour trip home from DC and still gets 3 spoons.

Ataraxic Amalgam!

In my pantry today:

Yep, just put it all in one pot.

Well, not the pasta: cook that separately and add to your bowl personally before the soup hits it. This allows control over your al dente preference.

And maybe wait until the last minute before adding the spinach, y’know, to help it retain a little of its #3fff00¬†dignity.

3-4 spoons depending on whether or not you add “love.”

Leftover Adverb Soup

In my pantry today:

  • 3ish c leftovers from yesterday
  • 49oz chicken broth
  • 10oz can coconut milk

Ta-da, soup! Now, to be fair I did end up adding the can of coconut milk before dinner last night. It was a whim that payed off well. Did I say “whim?” I could also have used the words “instinct” or “mystical predilection.” It was delicious either way, but the coconut milk ultimately served a more sinister purpose: dreams of leftover soup! And yes, all of my evil plans unfolded perfectly. Scrumptiously, even.