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THAI CHICKEN AND COCONUT SOUP

Serves 4

• 1 pound boneless, skinless chicken thighs, cut into thin strips
• 1 cup fresh green beans, trimmed and chopped
• 2 garlic cloves, chopped
• 1 tablespoon sugar
• 1 to 2 teaspoons chili-garlic sauce
• 1 teaspoon grated fresh ginger
• 4 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes, drained
• 1 (15-ounce) can coconut milk
• 3 tablespoons fish sauce
• 3 limes, juiced

Use a 4-quart slow cooker. Place the chicken into the insert, and add the green beans and garlic. Add the sugar, 1 teaspoon of the chili-garlic sauce (if desired, stir in more after the cooking time for additional heat), and the ginger. Pour in the broth, tomatoes, coconut milk (don’t forget the cream on top), and fish sauce. Stir well and add the lime juice. Cover and cook on low for 6 hours, or on high for 4 hours. Stir well before serving.

The Verdict

Coconut soup is one of my comfort foods. I love the creamy texture with the bite of lime. When I make it for the family I add very little heat, but if I have the house to myself, I make it spicy enough for my nose to run. You can omit the chicken and add cubed tofu, if you’d prefer.