Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, cut into small pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp vegetable oil
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp brown sugar
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Remove the chicken from the pot and set aside.
2. In the same pot, add the onion, garlic, and ginger. Cook until the onion is translucent, about 3 minutes.
3. Add the chicken broth, diced tomatoes, coconut milk, fish sauce, soy sauce, lime juice, brown sugar, cumin, coriander, turmeric, salt, and pepper. Bring to a boil, then reduce the heat and let simmer for 15 minutes.
4. Add the cooked chicken back into the pot and let simmer for an additional 5 minutes.
5. Serve hot, garnished with fresh cilantro and lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for browning the chicken, then simmer on low heat.
Serving size:
4-6 servings
Nutritional information:
Calories: 315
Fat: 18g
Carbohydrates: 13g
Protein: 26g
Sodium: 1,200mg
Substitutions for ingredients:
- Chicken breast can be substituted with boneless, skinless chicken thighs.
- Vegetable oil can be substituted with olive oil or coconut oil.
- Chicken broth can be substituted with vegetable broth.
- Diced tomatoes can be substituted with fresh tomatoes.
- Coconut milk can be substituted with heavy cream or half-and-half.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
- Lime juice can be substituted with lemon juice.
- Brown sugar can be substituted with honey or maple syrup.
- Cumin, coriander, and turmeric can be substituted with curry powder.
Variations:
- Add vegetables such as carrots, bell peppers, or spinach.
- Use shrimp instead of chicken.
- Make it vegetarian by using tofu instead of chicken and vegetable broth instead of chicken broth.
- Make it spicier by adding red pepper flakes or hot sauce.
Tips and tricks:
- Cut the chicken into small pieces for faster cooking.
- Grate the ginger with a microplane for easier and finer grating.
- Taste and adjust the seasoning as needed.
- Let the soup cool completely before storing in the refrigerator or freezer.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Reheating instructions:
Reheat the soup on the stove over medium heat until heated through, stirring occasionally.
Presentation ideas:
Serve the soup in bowls and garnish with fresh cilantro and lime wedges.
Garnishes:
Fresh cilantro and lime wedges.
Pairings:
Serve with crusty bread or rice.
Suggested side dishes:
- Steamed vegetables such as broccoli or green beans.
- Salad with a light vinaigrette.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store the soup in the refrigerator or freezer within 2 hours of cooking.
- Reheat the soup to an internal temperature of 165°F before serving.
Food history:
Waknatoy Chicken Soup is a Filipino dish that originated in the Ilocos region. It is a hearty soup made with chicken, vegetables, and spices.
Flavor profiles:
Savory, slightly sweet, and aromatic with a hint of spice.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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