While I’m very well aware of the fact that reading at meal time is highly undesirable, because one should really take the time to consciously appreciate each morsel of food that goes into their mouth, I simply can’t do without it.
Especially not when eating all by myself (which for me happens more often than not!)
Ever since I can remember, I always felt the uncontrollable need to read something while I eat.
As a kid, I remember going through every.single.word that was printed on the cereal boxes. Sometimes, I’d even end up reading the same stuff several times in a row because I was sitting there for so long, or ate the same kind of cereal for many days on end…
I guess I couldn’t think of anything better to read, back then… but to my defense, most cereal boxes had cool games or charades printed on them! (Do they still have that?)
As I grew up, I started reading the newspaper, instead. It made me look so much more intellectual! 😉
Nah, seriously, I just thought that it was the perfect thing to occupy my mind while I ate: not too absorbing, fairly informative, adequately entertaining.
Even when having dinner as a family, I could almost always be found sitting at my end of the table, nose down in my newspaper.
Rude, I know!
I’ve now abandoned my newspaper to the benefit of cooking magazines. Are you surprised?
Oh! I just LOVE flipping through the pages while I sit there, all by my lonesome, quietly enjoying breakfast or dinner. I get so much inspiration from looking at all the mouth watering pictures, detailing and analyzing the different styles and compositions, lights and shadows, props, colors and textures…
Oh, right! I also happen to look at the actual recipes, sometimes, although I rarely ever recreate any of them.
Every so often, however, a recipe will catch my attention so heartily that I’ll actually bookmark it.
AND remember to try it.
Or reinvent it.
And that’s how today’s recipe came to life.
The original was published in Signé M, an absolutely superb publication by the very sexy Louis-François Marcotte, which I recently became so completely enamored with (the magazine, people, the magazine!) that I had to subscribe.
I must’ve bookmarked at least half a dozen of his recipes so far, so don’t be surprised if I bring him up again a few times in the upcoming weeks. 😉
Do I need to tell you that I strongly recommend you give this beautiful simple soup a try?
If you don’t, you’ll be missing out big time!
This soup is simply awesome.
And if you happen to have cooked chicken in the fridge, you’ll have this on the table quicker than you would a bowl of instant ramen noodle soup.
If you had me choose between the 2… Pffft! Let’s not even go there.
Try this. Trust me.
You’ll be glad you did.
- 1 cup low fat chicken stock
- ½ cup pure coconut water
- ¼ cup full fat canned coconut milk
- ¼ tsp curry powder
- ¼ tsp garam masala
- 1 small cooked chicken breast, sliced very thinly (about 150g)
- 2 tbsp unsweetened shredded coconut, lightly toasted
- 4 Brazil nuts, crushed
- 1 green onion, chopped
- 2 tbsp fresh coriander, chopped
- 1 birds eye chilli, chopped
- In a small saucepan, add chicken stock, coconut water, coconut milk, curry powder and garam masala; bring to the boil over medium-high heat, stirring from time to time.
- Meanwhile, prep the other ingredients and place them in a large serving bowl.
- When the liquid starts to boil, give it a good whisk to make sure that all the ingredients are well incorporated, then pour slowly over the reserved ingredients in your bowl; let this sit for a minute or two so that the heat from the liquid heats the chicken all the way through.
- Sprinkle a little bit of lime juice over your soup and serve.