Thai-style Chicken and Coconut Milk

A Thai style soup with ingredients of canned foods, which could be made in a snack corner in a dorm room where there is no refrigeration. We used a slow cooker,  but it could have been done just as easily in a microwave oven or even in a hot pot.

Thai-style chicken and coconut milk soup from cans

Refrigerated ingredients were: 1 lemon, one carrot, and a bit of ginger.  While a fresh lemon is best, lemon juice in packets could be used in a pinch, and the carrot and the ginger could be done without.  Lemon slices can be "harvested" from the cafeteria, probably...

Ingredients:

Cans:
Chicken breast
Chicken broth
Mushrooms
Green beans
Coconut milk

Fresh:
Carrot
Garlic
Ginger (optional)
Cilantro (optional)
Lemon

Flavorings:
2 Tb. Fish Sauce
1 Tb Chinese chili sauce
Parsley flakes
Onion powder

Pour chicken and broth into the cooking vessel.
Drain and add mushrooms.
Drain, chop up, and add green beans.
Chop and add carrots, garlic, and ginger.
Add the flavorings.

Heat to boiling, turn down to a simmer, and cook until the carrot is soft.

Turn off the heat and stir in the can of coconut milk and the lemon juice.
Add Cilantro if you have it.

Chicken and Coconut Milk Soup

A rich, elegant Asian style soup, much nicer than you would expect from a stack of cans!

Serve alone or with rice.

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).