NuWave PIC Gold - Thai Coconut Chicken Soup; Chicken Tortilla Soup

70 • NuWave
®
PIC Gold Complete Cookbook
Thai Coconut Chicken Soup
Yield: 2 liters
32 oz chicken stock
3 kafr lime leaves, fresh or dried,
hand torn
2 small Thai chilies, halved lengthwise
2 cloves garlic, crushed
1 (7½-cm) piece fresh ginger, peeled
and cut into 4 chunks
1 stalk lemongrass, white part only,
cracked open
12 oz shredded cooked chicken
1 (13-oz) can unsweetened
coconut milk
1 (8-oz) can straw
mushrooms, rinsed
1 oz Thai sh sauce
7 grams sugar
Juice of 4 limes
Kosher salt and freshly ground black
pepper to taste
6 oz chopped fresh cilantro leaves
Directions:
1. Add chicken stock to a medium
stock pot and bring to boil on
Medium (135°C).
2. Add lime leaves, chilies, garlic,
ginger and lemongrass to pot
and cover.
3. Lower temperature to Medium-Low
(80°C) and simmer for 10 minutes.
4. Uncover pot and stir in chicken,
coconut milk, mushrooms,
sh sauce, sugar and lime juice.
5. Simmer soup for about 5 minutes,
until chicken is heated through.
6. Season soup with salt and pepper.
7. Pour soup into bowls and garnish
with cilantro.
Chicken Tortilla Soup
Serves: 4-6
30 ml vegetable oil
1 small onion, diced
30 grams minced garlic
2 jalapeños, nely diced
50 oz low-sodium chicken broth
1 (14.5-oz) can re roasted
diced tomatoes
1 (14.5-oz) can black beans,
rinsed and drained
3 boneless, skinless chicken breasts
2 limes, juiced, plus wedges for garnish
Salt and freshly ground black
pepper to taste
8 oz roughly chopped fresh
cilantro leaves
1 (20-cm) our tortilla, grilled and cut
into thin strips
1 avocado, pitted and sliced
8 oz shredded Monterrey cheese
Directions:
1. Heat vegetable oil in large saucepan
or pot on Medium (135°C).
2. Add onions to pan and cook for
2 minutes.
3. Add garlic and jalapeños and cook
for 1 minute.
4. Add chicken broth, tomatoes and
beans to large saucepan or pot and
bring to boil on Max/Sear.
5. Once broth is boiling, lower
temperature to Medium-Low (80°C)
and add chicken.
6. Cook for 20-25 minutes and remove
chicken from pot to cool.
7. Add lime juice and cilantro to pot
and keep warm.
8. Shred chicken and portion into
serving bowls.
9. Ladle soup into each bowl and
garnish with lime wedge, tortilla
strips, avocado and cheese.