Monday, October 26, 2009

ginger and lemongrass chicken soup

do you ever wonder what people do after work? what they eat?
i do, all the time.
i really have food for thought.

if you had followed me today, you would have:
left work at a reasonable time, gone to the grocery store.
***because you did not have time to do the groceries this weekend.
then gone home.
give a coat of paint on 4 paintings.
***because that make your conscience happy. you feel like you did some art... kinda.
then do some crispy kale chips
***nicole, i blame it all on you. it has become an obsession (insert here cheesy 80's song)

eat the crispy kale chips as you do:
a) a ginger and lemongrass soup with the leftover chicken and Chinese lettuce (that you don't know what to do with...CSA boxes boost your creativity)

b) a big batch of onion soup (because you have leftover baguette and you are obsessed about not wasting...)

c) bake some fish and potatoes for tomorrow's dinner (again, nothing goes to waste.)

d) prepare tonight's dinner: tenderloin, mashed potatoes and mushrooms, wine reduction sauce.

so, tomorrow's lunch, ginger and lemongrass chicken soup.

1 large chicken breast (or the equivalent... I had a lot of brown meat + some white)
1 stalk lemongrass
1 inch knob of ginger, matchsticked
4 cloves garlic, sliced thin
2 bird's eye chili, finely chopped
1 small yellow onion, sliced
1 large carrot, mandolined or matchsticked
1 half small Chinese lettuce
3 Tbsp chili oil
5 cups chicken stock

Cook the chicken and tear into pieces (or use leftover chicken...).
Cut lemongrass stalk in two, the bruise heavily.

Heat a bit of oil in a small stockpot, add ginger and garlic, cook for one minute. Add chicken and lemongrass, stir for a few minutes, add stock, chili. Let simmer for 20 minutes. Add the onion, let cook for 10 more minutes. Add carrot, cook for 3-4 minutes and add chili oil and Chinese lettuce, serve immediately.

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