Im Coco Loco For Chicken Soup Recipes

COCO LOCO

Steps:

• Make a tumbler out of the coconut by carefully slicing about 2 inches off the top of the coconut, keeping the coconut milk inside. Place the ice, tequila, melon liqueur, rum, pineapple juice, and sugar syrup into the cavity of the coconut. Squeeze the lime half over the mixture and drop the lime into the drink; stir.

COCONUT CHICKEN SOUP

Steps:

• Bring 1 cup coconut milk, lemon grass, ginger, and kaffir lime leaves to a boil in a large skillet over medium-high heat. Stir in the chicken, fish sauce, and sugar. Reduce heat to medium, and continue cooking until the chicken no longer pink in the center, about 5 minutes. Stir in the remaining 1 cup coconut milk, and bring to a simmer, about 3 minutes.
• Divide the lime juice and curry paste into 4 bowls. Pour soup into bowls, and garnish with cilantro and Thai chiles.

COCO LOCO

Steps:

• With an ice pick, poke out two eyes of the coconut shell and drain out the coconut water.
• Cut off the top of the coconut as you would cut off the top of a pumpkin for carving.
• In a blender put tequila, light rum, dark rum, Kahlúa, fruit juices and crushed ice. Blend until frothy and pour into the coconut shell.
• Pour a small float of 151-proof rum over the top of the drink.
• Skewer the pieces of fruit and stick the end of the skewer into the coconut. Serve with straws.

I'M (COCO) LOCO FOR CHICKEN SOUP

Steps:

• First you need to make your soup base. Take your whole chicken and place it in a pot with 8 cups of cold water. Your chicken can have the skin on it, but we prefer our chickens naked, it makes the soup less fatty and also there is considerable less scum to skim as the soup boils.
• Add the whole white onion, carrots, celery stalks and coriander.
• Add salt and pepper and bring the pot to a boil. Skim as necesssary.
• Once the pot has come to a rolling boil turn the heat down and let the soup base cook at a light bubble for 60-75 minutes.
• Removed the chicken from the soup, and strain the stock into another soup pot. As for the vegetables left behind, either eat them, add them to a veggie pie or meatloaf, or, heaven forfend, throw them away.
• If you left the skin on the chicken, now's the time to take it off (and this you can throw away, I don't have any problems with that). If you first skinned your chicken before cooking it, do not read this step.
• Shred the chicken meat into 1 inch pieces and add it to the strained stock.
• Bring the soup to a boil.
• Add the 20 cherry tomato halves, bean sprouts, soy sauce, brown sugar and coconut milk.
• Taste for flavor and then add more salt and pepper if necessary. Add the cayenne pepper to taste, but don't be afraid to leave it out if you aren't a fan of spicy soups.
• Let cook for a further 7 minutes, that's it really, you don't want the tomatoes and bean sprouts to boil to death in there.
• Serve the soup in a deep bowl with one half of a hard boiled egg and some coriander for garnish.