Wednesday, February 16, 2011

Cap Cay Soup-thanks to Mini at Sarinbuana Eco Lodge

This is such a beautiful soup to look at and delicious to taste. I had my first experience with it from YUMMY SUPPER. THANK YOU YUMMY SUPPER! I made a few changes for myself and added them here. Check out this site, she has wonderful interesting recipes from all over the world. This soup is fabulous and healthy too. This is a serving for one but can easily be multiplied. Why not treat yourself to such decadence. Word of not overcook. Work quickly.

coconut oil, or Canola oil
1/4 yellow onion, chopped
1 large clove garlic, pressed
1 mild Indonesian red chili or 1/4 red bell pepper, seeds removed and chopped
1/2 chicken breast (skin and bones removed), cut into bite sized chunks (or use large shrimp)
sea salt ( Get Balinese salt if you can - it is delectable.)
1 teaspoon soy sauce (GF folks, be sure to use Tamari)
1/3 cup carrot, sliced somewhat thin into lovely flowers
1/3 cup turnip, sliced somewhat thin into lovely flowers as well
1 small tomato, diced
2 large button mushrooms, sliced into sixths
1/3 cup fresh corn kernels ( or baby corn sliced) (cant do corn? leave it out)
1/3 cup sliced green beans
(cauliflower and broccoli also work in this soup)
1 shallot, peeled and sliced thin
5-6 cashews or a good handful (You might as well have a few more, just for munching.)
2/3 cup chopped Napa cabbage
2/3 cup chopped bok choy


  1. Prep all ingredients.  Later, you will need to quickly add ingredients and want to have everything easy and ready for this quick-to-cook stew. Set it up in the order you will be cooking in.
  2. Place a sauce pan on the stove over medium high heat. Quickly heat 1 tablespoon coconut (careful, it can burn) or Canola oil, then turn heat down to medium. Saute and stir red pepper, onion, garlic in the oil for about 1 minute.
  3. Add chicken or Shrimp until almost pink (I used Trader Joe's Frozen Shrimp) and about 1/4 teaspoon sea salt. Stir and cook for another minute or so.
  4. Add 1 teaspoon soy sauce and one cup water. Stir and turn up heat to high. When liquid comes to a boil, add turnips and carrots. Reduce heat to a vigorous simmer and cook about 3 minutes.
  5. Add chopped tomato - cook another minute.
  6. Add mushrooms, corn, and green beans and cook another two minutes. Cover an set stew aside until you're ready to eat.
  7. Slice shallot. Saute shallots over medium/low heat with a small amount of coconut or canola oil for about 5 minutes until brown and crispy. Stir shallots regularly to insure even cooking. Set aside.
  8. Quickly fry cashews in coconut or Canola oil until brown. Set aside.
  9. Just before eating, bring soup to a boil. Add cabbage and bok choy. Cook only a minute or so until all veggies are tender. Plate the soup. Top with fried shallot and cashews. Dig in. Ahhhhh

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