Chicken and spring garlic soup

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

Last December, I posted two recipes featuring chicken and spring garlic — a simple stir fry and a fried rice dish. I love the combination of chicken and spring garlic so much that I’m adding a third recipe to the list — this time, a soup.

chicken-coco-milk-spring-garlic

But before I go to the recipe, let me tell you that the spring garlic I used to make this soup is not the same as the one I have used in the past.

spring-garlic

The spring garlic I normally use is the one in the right photo above. The last time I went shopping in Unimart, however, I found spring garlic that looked quite different — the one in the left photo. Of course, there are a lot of garlic varieties, some larger and more mildly flavored than others, so it’s possible that the difference in appearance might be because they belong to different varieties. But it’s equally possible that age of the bulb accounts for the difference. If the spring garlic were harvested before the bulbs turn white and round, they might look elongated and still green.

More than the difference in appearance, the stalks of the spring garlic in the left photo are less fibrous. Cooked, they almost resembled baby asparagus. Here’s how I cooked the chicken and spring garlic soup.

Serves 6.

Ingredients:

6 chicken thighs and backs, about 750 grams, each piece chopped into two through the bones
1 onion, diced
1 c. of spring garlic, cut into 2-inch lengths
2 large stewing potatoes, peeled and cut into wedges
1 large carrot, peeled and cut into wedges
2 tbsps. of cooking oil
patis (fish sauce)
freshly ground black pepper
1 c. of coconut cream

Heat the cooking oil in a pot. Add the chicken pieces and cook until lightly browned around the edges.

Add the diced onion and spring garlic.

Season with fish sauce and freshly ground black pepper. Stir and cook for about two minutes.

Pour in a cup of water and bring to the boil. Cover, lower the heat and simmer for 15 minutes.

Add the potato and carrot wedges and stir well. Bring to the boil once more then replace the cover, lower the heat and simmer for another 15 minutes.

Pour in the coconut cream and bring to the boil, uncovered. Turn off the heat and allow to sit for about ten minutes before serving.

*Note: If you want to serve this dish as a stew rather than as a soup, reduce the amount of water by using only one-fourth cup. Don’t worry — the chicken contains enough water that will be expelled during cooking.

Click on the thumbnails for the step-by-step version.

July 30, 2009  Print This Post   
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Comments

9 Responses to “Chicken and spring garlic soup”
  1. Barbie says:
    July 30, 2009 at 6:22 pm

    Hi, Sassy! For some reason, I can’t seem to see your pictures. :( I miss seeing your beautiful, moth-watering photos. :(

    Reply
  2. Josh says:
    July 31, 2009 at 5:58 am

    I assure you, masarap to. :)

    Reply
    • Connie says:
      July 31, 2009 at 8:11 am

      Hehehe So you’re coming over for lunch again today, right? We’re going Chinese this time.

      (Josh is my daughter’s classmate)

      Reply
  3. Lou says:
    July 31, 2009 at 3:53 pm

    Hi Connie,

    Those look like young garlic scapes (before they develop the characteristic curls)…I wonder, is there is a local term for them? Just curious.

    Reply
  4. Diobs says:
    August 17, 2009 at 3:46 pm

    Hi Connie,

    Do you have a preferred brand of coconut cream? May I know what brand do you use?

    Thanks a lot!

    Reply

Trackbacks

Some related discussions...
  1. Strawberry jam in sweet and sour sauce | Purely experimental | Home-cooking rocks! says:
    July 31, 2009 at 5:00 pm

    [...] that asparagus on top of the fish fillets? No, they’re stalks of spring garlic and you can refer to an earlier entry for more details. You might also want to know that I no [...]

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