Sopa de frango com cúrcuma e leite de coco

Ingredientes

• 3 tablespoons vegetable oil
• 1 medium shallot, (diced)
• 4 green onions, (greens and whites divided)
• 4 cloves garlic, (minced, divided)
• 2 teaspoons turmeric
• 1 cup white wine
• 6 cups chicken stock
• 1 1/2 pound chicken breasts, (cut into 1” thick strips)
• 1 (13.5-ounce) can coconut milk
• 2 teaspoons soy sauce
• 9 ounces cooked thick wheat noodles
• Chopped cilantro, (for garnishing)
• Chili crisp, (for garnishing (optional))

Modo de preparo

1. 1

   Finely chop the whites of the green onions and julienne the top green part and add to a bowl of ice water for garnish. Heat a large heavy-bottomed pot over medium heat, add the oil and heat through. Add the shallot and the whites of green onion. Sauté until the onions are soft, stirring occasionally, about 6 minutes. Add about ¾ of the garlic and cook until fragrant, about an additional 30 seconds.

2. 2

   Add the turmeric and continue to sauté until fragrant, stirring constantly, about 1 minute.

3. 3

   Pour the wine into the pot to deglaze the pan. Lower heat to medium-low and let the mixture react until almost evaporated, about 8 minutes.

4. 4

   Add the stock and bring to a simmer over medium heat, then add the chicken breasts. Cover and cook until the chicken breasts are cooked through, about 30 minutes.

5. 5

   Remove the cooked chicken from the pot to a cutting board. Let cool slightly, then shred the chicken using forks and set aside.

6. 6

   Add the coconut milk and soy sauce, stirring to combine.

7. 7

   Add the cooked noodles followed by the chicken and let warm in the broth.

8. 8

   Ladle the soup into bowls and finish with the remaining raw garlic. Garnish with the remaining green onions, cilantro and chili crisp (optional).