Coconut Chicken Soup

I was planning on making Tom Yum soup. But then I had this chicken broth with coconut cream stored earlier from another recipe. I was thinking of making use of it and then this idea just came to mind. So tried this out and turned out as a hit. Hope you guys would enjoy too. You might not need all the chicken pieces in the soup but you need this many pieces to flavor the broth. Also just roughly break few twigs of coriander and you don't really have to chop them fine. This is kind of clear soup. Feel free to thicken with corn flour if you like. Lime juice is added just before serving.

INGREDIENTS:
Servings 4

For Broth
4 Pieces Chicken
1/4 Cup Coconut Cream
1 Cup Water
1 Tsp Ginger Garlic Paste
1/4 Tsp Turmeric Powder
1/2 Tsp Red Chilly Powder
Salt to taste

For Soup
1 Whole Lime
4 Whole Green Chilies
2" Piece Ginger
2 Tblsp Chopped Coriander Leaves
4 Cups Water
1/4 Cup Coconut Cream
Salt to taste 

METHOD:

    Clean the chicken pieces and marinate with turmeric powder, chilly powder, ginger-garlic paste and salt. Mix the coconut cream with water and cook the chicken pieces in this liquid until done.
Remove the chicken pieces from stock and shred and keep them aside separately.

Peel off the rind from lime and squeeze juice and reserve. Slice the ginger.

Bring the water to a boil in another pan along with the lime rind, ginger pieces and the coriander leaves. When it comes to a brisk boil reduce heat and leave it closed with a lid for about five minutes to let the flavors infuse. After 5 mins add the reserved chicken stock and shredded chicken pieces. Mix well  and add the other 1/4 cup coconut cream and heat through. Check for salt.

While serving place a slit green chilly and few drops of lime juice in each bowl and ladle the broth along with the lime rind, ginger, coriander leaves and chicken pieces.
  
   

Coconut Mango Mousse

     Mango itself is a rich flavorful fruit and if it pairs with coconut?, the taste and texture in this light and fluffy desert is incomparable. A great buy yet light treat after a heavy feast. Do try it and you would love the texture and richness of the combination.

INGREDIENTS:

Mango Puree      - 21/4 Cups

Water                  - 1/2 Cup

Agar Agar           - 8 grams/ 3 Tblsp 

Sugar                  - 4 Tblsp 

Coconut Cream  -1 Cup

Coconut Flakes   - 3 Tblsp (sweetened)

METHOD:

   Place a medium sized bowl inside the freezer. 

Heat the water in a pan, bring it to a boil and add the agar agar. Keep stirring until it completely dissolves.

Add the sugar to this agar solution and switch off the stove when it is dissolved.

Mix this to the mango puree and blend well.

Take out the bowl from the freezer and pour the coconut cream into it. Using a whisk beat the coconut cream until smooth and frothy about five minutes.

Then fold this into the mango puree until no white streaks are seen.

Pour into serving glasses or bowls and refrigerate until set, atleast four hours.

Set the oven at broil on low and toast the coconut flakes until light brown.

Garnish the mousse with the coconut flakes and serve chilled.