This is a great use for left over rotisserie chicken. Little Man asked for rotisserie chicken for his birthday meal (God bless him!) and we had lots leftover. Mom is visiting so I'm happy to have someone to share REAL food with at lunch (not pasta and chicken nuggets). This is what we made today.
Chicken with Coconut Milk Soup
1 Tbsp. olive oil
1/2 medium onion, julienned
1 clove garlic, sliced thinly
1 Tbsp. lemon grass (dried)
1 c. mushrooms
1 Tbsp. ginger paste (from a tube or just minced ginger)
1 sm. can bamboo shoots
1 sm. can sliced water chestnuts
2 cans chicken broth (or 3 c. home made stock)
1 - 1 1/2 c. cooked chicken
1 c. coconut milk
1 tsp. chili sauce
3 Tbsp. fresh lime juice or 4 pkts. TRUE LIME
Heat olive oil in the bottom of a soup kettle over medium high heat. When it is shimmering, add onion. Saute' for just a few minutes until soft. Add garlic, lemon grass and mushrooms. Saute' another minute. Then add ginger, bamboo shoots, and water chestnuts. Saute' another few minutes until the mushrooms soften a bit. Add broth, chicken and coconut milk. Bring to a boil and boil just a few minutes to finish cooking veggies. Remove from heat and add chili (to taste) and lime juice.
Serve with rice or ramen noodles.
Makes approximately 4 - 1 c. servings