several quarts of chicken stock/broth
almost 2 cups homemade coconut milk
a knob of ginger, peeled - I just threw the whole thing in to give it a subtle flavor
a few pinches salt
2 cloves garlic, minced
Brought to a boil and added zucchini noodles (2 smallish zucchinis turned into "noodles") and simmered until soft. Added about a cup of cooked, shredded chicken.
At the table the adults added chili flakes and most of us added a few spoonfuls of olive oil which, surprisingly, really added to the flavor.
This would have been really good with some cilantro and perhaps a chopped avocado. I want to play around with this a bit. The homemade coconut milk was rather thin....I want to figure out how to make it thicker. Everyone ate it (no leftovers) and they all said the zucchini noodles were great! One son will not eat chunks of zucchini in soup, but he slurped up every noodle.
This recipe is Stage 6 due to coconut milk. You could serve it in earlier Stages by leaving it out.
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