Fast Fusion
15 October 2007
Finally globalisation has come to a point where some key ingredients from the Asian world have even reached average German supermarkets. So coming home Sunday evening from a weekend trip I was in fact very positively surprised to find coconut milk and sake in the Munich airport supermarket (I had not even dared to hope...), which were the missing ingredients for a soup recipe that had just come to my mind during the flight, aiming to accommodate a single chicken breast filet remaining in the fridge in a tasty but not too heavy meal for 2 persons (we had both eaten huge brunch in the early afternoon).
The resulting recipe was reasonably quick and easy to prepare for a late evening dinner and the Asian ingredients gave it a somewhat special and exotic twist.
Spinach Chicken Soup with Asian Touch
| serves 4 as a (generous) starter |
| 300g frozen spinach |
| 2 chicken breast filets |
| 1 onion |
| 2 cloves of garlic |
| 125ml coconut milk |
| 500ml vegetable stock |
| 2 dried chilies |
| red thai curry |
| soy sauce |
| a dash of sake |
| some garlic powder |
| some sesame oil for frying |
Chop the onion and the garlic and let them brown slightly in some sesame oil. Then add the spinach (I often use the frozen one, which I think works just fine) together with some of the stock and when defrosted (or just soft, if you use fresh spinach) blend it to a smooth sauce.
Mix with the remaining stock and the coconut milk as well as some red thai curry (I took 3 tablespoons of a rather mild one) and the finely sliced chilies. In order to make sure not to pinch an incredibly spicy one I tried a tiny little bit before adding the chili – better to burn just my own mouth than everybody else’s! If you want, add a dash of sake (Japanese rice wine) and let the soup cook for another five minutes.
Meanwhile cut the chicken breast filets into small pieces or strips, season with salt, garlic powder and some of the curry and fry it quickly in little sesame oil until browned on the outside. Add the chicken to the soup and let it cook for 5 minutes to make sure it is well done.
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