Chicken Coconut Soup, Basil Chicken

Cooking Tip:
When peeling fresh ginger, do not use a peeler, instead use a spoon. The skin peels away much easier and does not take away the meat of the ginger.

Chicken Coconut Soup
Serves 4

1/2 tsp Garlic-chopped
1/2 tsp Ginger-chopped
1/2 Shallot-sliced
1/2 Cup Zucchini-cut on the bias
1/2 Cup Carrot-cut on the bias
1 Can Coconut Milk
2 Cups Chicken Broth
1/4 Cup Diced Chicken
1 Tbsp Olive Oil
1 Lime-Juiced
1/2 tsp Salt
1/4 tsp Pepper
1 Tbsp Cilantro-garnish
1 Green Onion-chopped-garnish

Heat a sauce pot with olive oil and saute garlic and ginger. Add carrot and zucchini and cook until carrot becomes tender, about 5 minutes. Add chicken and cook until it turns white. Add coconut milk, and chicken broth. Season with salt and pepper. Simmer for 20 minutes. Add lime juice, cilantro and green onion and serve.

Basil Chicken with Green Beans
Serves 4

3 Chicken Breast-large diced
2 Cups Fresh Green Beans-broken in half
1 Pkg Fresh Basil-Thai Basil if you can find it
5 Garlic Cloves-chopped
2 Shallots-sliced
1 Jalapeno-diced
3 Tbsp Fish Sauce
1 Tbsp Sugar
2 Tbsp Soy Sauce
1 Tbsp Olive Oil
Salt and Pepper to taste-I actually made this a little salty so watch out when adding more salt
1 Cup Jasmine Rice-cooked according to package

Heat olive oil in a pan and add garlic, jalapeno and shallots. Saute until they become aromatic. Add green beans and cook for 3 minutes, then add chicken. Cook, stirring chicken for 5-7 minutes. Add basil, fish sauce, soy sauce and sugar and cook for an additional 5 minutes. Serve over rice.