Le Creuset # 2 – Burmese Chicken Soup Recipe

After my requiem for my big Creuset Dutch Oven, a dear, sweet friend, who knows how I love to cook sent me this new Creuset Dutch Oven.  It was a great surprise. A truly thoughtful gift that I am happy and grateful to have. My friend read my post about the pan and my adventure with boiling a whole chicken.  without a Dutch oven.

Creuset Pan II ckatt

Le Creuset Dutch Oven ckatt

This Creuset Dutch oven is bigger than my old one.  The color is a brilliant red orange that merges into a deep maroon on the edges. Creuset makes a pan that is a work of art. Plus the color is great Feng Shui.

Yesterday I made this recipe for “Burmese Chicken Soup” from Amanda Cushman, a chef, culinary instructor, cookbook author and food writer, who wrote up an article for Costco. Yes, Costco. website: chapelhillcookingclasses.com

Burmese Chicken Soup

Burmese Chicken Soup

Burmese Chicken Soup
Adapted recipe in parentheses

Ingredients

1 Tbsp grape seed oil (substituted olive oil)
3 garlic cloves (used 2)
1-inch piece of ginger, peeled and minced
1 shallot finely diced
1 Tbsp ground ginger
1 Tbsp turmeric
1 Tbsp ground coriander
1/2 tsp red pepper flakes (used less)
1 tsp salt plus more to taste ( I left it out)
2 medium sweet potatoes, peeled and cut into 1/2 inch cubes*
2 cups of chicken broth, divided
1 pound boneless skinless chicken thighs, cut into 1 inch pieces
( used 2 bone in chicken thighs – removed the skin)
1 (13.7 oz) can unsweetened coconut milk
Juice of one lime
1 brunch of cilantro, washed stems removed and roughly chopped (used green onions/scallions)

Method:

IMG_1536

IMG_1537 (1)

Easy to make. Prep time = whatever it takes…to get it right. I measured the spices out first into a bowl. Left out salt completely. Didn’t miss it.

*I did not have 2 sweet potatoes. I added 1-cup of frozen pumpkin that I had handy. It made for a darker colored soup, but flavor was still very good. ♡♡♡😄

I put the 2 whole bone in, chicken thighs in the soup turning them over a couple of times. Stir and check-taste frequently. With bone in chicken let the chicken cook enough to be able to cut the meat away from the bone (remove from pan). Then add the chicken pieces back into the soup. I cooked it slowly but for longer than the recipe’s 30 minutes. Added 15 minutes of low simmer to make sure the chicken was cooked. Result is a thicker soup, which was more flavorful.  Did sprinkle fresh chopped green onion on the soup for lack of fresh cilantro.

Le Creuset Pan tip I learned from another shopper, when I was looking at new pans. Never wash a pan that is still warm. Good tip!

Thanks for stopping by my kitchen.

Have a good day wherever you find yourself.

Be Well.

 

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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2 Responses to Le Creuset # 2 – Burmese Chicken Soup Recipe

  1. leggypeggy says:

    Great recipe. Thanks for the inspiration.

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