While moving into my new house, I discovered a can of coconut milk which I believe has been in my pantry for a very long time. So, rather than move it, I made it the basis for a lovely soup with the leftovers of my Thanksgiving chicken.
1 can coconut milk (2 cups)
3 cups chicken broth (homemade)
1 handful of leftover chicken
1 tbsp finely chopped ginger
2 chopped banana peppers (from my garden)
2 cups chopped chanterelle mushrooms (local, of course)
1/4 cup fish sauce
1 small leek, finely sliced (farmer's market)
salt and pepper to taste
Put everything in the pot. Bring to a boil, then simmer until it's cooked and yummy (I simmered it with the lid on about one hour). Remove lemon before serving.
"Out of Old Saskatchewan Kitchens" celebrates the colourful people and recipes that populated our province. It follows my first book "Prairie Feast: A Writer's Journey Home for Dinner." Saskatchewan tastes great -- I wrote the book on it!!