Full Product Manual

74 • NuWave
™
PIC
®
Double Complete Cookbook
Thai Coconut Chicken Soup
Yield: 2 quarts
4 cups chicken stock
3 kafr lime leaves, fresh or dried,
hand torn
2 small Thai chilies, halved lengthwise
2 cloves garlic, crushed
1 (3-inch) piece fresh ginger, peeled
and cut into 4 chunks
1 stalk lemongrass, white part only,
cracked open
1½ cups shredded cooked chicken
1 (13-ounce) can unsweetened
coconut milk
1 (8-ounce) can straw
mushrooms, rinsed
2 tablespoons Thai sh sauce
1½ teaspoons sugar
Juice of 4 limes
Kosher salt and freshly ground black
pepper to taste
¼ cup chopped fresh cilantro leaves
Directions:
1. Add chicken stock to a medium
stock pot and bring to boil on
Medium (275°F).
2. Add lime leaves, chilies, garlic,
ginger and lemongrass to pot
and cover.
3. Lower temperature to
Medium-Low (175°F) and simmer
for 10 minutes.
4. Uncover pot and stir in chicken,
coconut milk, mushrooms,
sh sauce, sugar and lime juice.
5. Simmer soup for about 5 minutes,
until chicken is heated through.
6. Season soup with salt and pepper.
7. Pour soup into bowls and garnish
with cilantro.
Chicken Tortilla Soup
Serves: 4-6
2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapeños, nely diced
6 cups low-sodium chicken broth
1 (14.5-ounce) can re roasted
diced tomatoes
1 (14.5-ounce) can black beans,
rinsed and drained
3 boneless, skinless chicken breasts
2 limes, juiced, plus wedges for garnish
Salt and freshly ground black
pepper to taste
1 cup roughly chopped fresh
cilantro leaves
1 (8-inch) our tortilla, grilled and cut
into thin strips
1 avocado, pitted and sliced
1 cup shredded Monterrey cheese
Directions:
1. Heat vegetable oil in large saucepan
or pot on Medium (275°F).
2. Add onions to pan and cook for
2 minutes.
3. Add garlic and jalapeños and cook
for 1 minute.
4. Add chicken broth, tomatoes and
beans to large saucepan or pot and
bring to boil on Max/Sear.
5. Once broth is boiling, lower
temperature to Medium-Low (175°F)
and add chicken.
6. Cook for 20-25 minutes and remove
chicken from pot to cool.
7. Add lime juice and cilantro to pot
and keep warm.
8. Shred chicken and portion into
serving bowls.
9. Ladle soup into each bowl and
garnish with lime wedge, tortilla
strips, avocado and cheese.