Feature Friday Winner--Cilantro Week

 

We were excited to get some new yummy cilantro recipes from some of our great followers! Thank you to everyone who submitted one!

This week's Feature Friday winner is...

Laura Nicholson! 

Unfortunately, Laura didn't leave us a link to her blog, so we can't feature her! Laura, if you want to email us a link, we'd would love to be able to feature you and your blog!

Here is the winning recipe! I am especially excited about this one because my father-in-law lived in Thailand growing up and then later served his mission there, so since marrying my husband, I have started eating and grown to love Thai food! 

Here is Laura's yummy Thai recipe!

Bret's Tom Kha Gai   

(this is a yummy Thai soup)

(4-6 servings)

2 qt chicken bouillon

3-4 carrots, sliced

1-2 red Thai chili peppers, split in half*

3 limes

1 tbsp olive oil

2 medium sweet onions, sliced and quartered

1-2 tbsp olive oil

3 large chicken breasts, cut in thin strips

3 tbsp minced garlic

3 tbsp minced ginger root**

1 tsp black pepper

2 cans (~14 oz each) 100% coconut milk

salt to taste

1/4 cup finely chopped fresh cilantro leaves

1/4 cup chives or chopped green onions (optional)

dry crushed red pepper to taste

In a large stockpot, lightly boil Thai pepper(s) and carrots in chicken bouillon until the carrots begin to soften, reduce heat and simmer.  Remove pulp and juice from limes and add to bouillon.  In a large fry pan, sauté onions, until tender and brown, then add to bouillon.  In the same fry pan, brown chicken in olive oil, together with garlic, ginger, and black pepper, being careful not to overcook the chicken, then add to soup and remove from heat.

Add coconut milk and salt (if desired) and stir until fully mixed.  Do not boil after adding coconut milk.  Garnish with fresh cilantro leaves, chives/green onions, and crushed red pepper just before serving.

* If Thai peppers are not available, dry crushed red pepper or cayenne pepper can be used as a substitute (season to taste)

** When mincing ginger root, be sure to cut into slices first to prevent long root fibers

Thanks again to everyone who submitted a recipe. Be sure to watch for next week's Feature Friday ingredient!