Chicken and Coconut Soup with Crispy Almonds

Name: Chicken and Coconut Soup with Crispy Almonds
Yield: Serves 3 to 4 in large bowls, 6 to 7 in small bowls
Cuisine: China
Ingredients: ¼ cup toasted, sliced almonds; 1 tablespoon Chinese rice wine or dry sherry; 2 to 3 tablespoons Fried Ginger Threads; 1 large egg white; 1 tablespoon cornstarch; 1 teaspoon kosher salt; whole coriander leaves, for garnish; ½ pound fresh chicken breast, skinned, boned, and cut into ½-inch cubes; 8 ounces unsweetened coconut milk; Kosher salt; Roasted Szechwan Pepper-Salt; 2 inner ribs celery, cut crosswise on the diagonal into paper-thin commas

Preparation info

Serves
3 to 4
in large bowls

Difficulty
Easy

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

This is our takeoff on a classic Thai soup, done here with an appealing lightness. With its combination of velvety chicken cubes, crispy ginger threads, and sliced almonds, virtually no one can resist it.

Several steps are involved in making the soup, but it is a meal-in-a-bowl and well worth the effort.

Ingredients

Velvet Marinade

1 large egg white
1 tablespoon Chinese rice wine or dry sherry
1

Asia
China
Soup

Method

In a bowl, whisk together the ingredients for the velvet marinade until thickened. Add the chicken and toss well to coat each cube. Seal airtight and marinate in the refrigerator for 2 to 3 hours or overnight. Allow the chicken to come to room temperature before cooking and re-toss to loosen the cubes.
Just prior to serving the soup, partially cook the chicken.