Hall of Fame. And that is coming from my husband who gives that title out sparingly. I agree- this soup was mighty tasty and I wish I had doubled the recipe because there aren't any leftovers for tomorrow. So glad I found this recipe!!
singapore chicken stew (myrecipes.com)
1 pound boneless, skinless chicken breasts
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon hot chili flakes
1/2 teaspoon Chinese five spice (I used curry powder)
1 tablespoon vegetable oil
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 can (13.5 ounces) light coconut milk
1 can (14.5 ounces) chicken broth
2 cups lightly packed washed baby spinach leaves
1 can (14 ounces) baby corn, drained
2 roma tomatoes, rinsed, cored and chopped
1/4 cup sliced can water chestnuts (I used sliced bamboo shoots- loved them!)
1/4 cup thinly sliced green onions
1 tablespoon lime juice
3 tablespoons chopped fresh cilantro leaves
Rinse chicken, pat dry and cut into chunks. In a ziplock bag, mix flour, salt, chili flakes and five spice. Add chicken pieces and mix to coat.
Pour oil into a 4-5 quart pan over medium-high heat. Add chicken mixture, garlic and ginger. Stir frequently until chicken is cooked on the outside but still pink in the center, about 3 minutes. Add coconut milk and broth and bring to a simmer. Adjust heat to maintain a simmer, cover and cook to blend flavors, about 5 minutes.
Stir in spinach, corn, tomatoes, water chestnuts (or bamboo shoots!), green onions and lime juice and cook, stirring often, until spinach is wilted. Sprinkle with cilantro before serving from pan.