The Team at Lyfebulb is proud to partner with a Lyfebulb Favorite in NYC: Le Colonial NYC in honor of Diabetes Awareness Month!
During the month of November, Le Colonial will feature a very special diabetes friendly three course prix-fixe menu, proceeds from which will benefit the Lyfebulb Foundation and support our mission to improve the lives of those living with chronic disease!
Make sure you stop by the 57th street location during the month of November to try it out – much more information to come.
As a teaser, here is the recipe of one of the sumptuous, and healthy, dishes that will be featured on the menu:
Coconut Chicken Soup or súp gà dừa
- 3 cups (24 fluid ounces) sodium free chicken stock
- 1 lb boneless, skinless chicken breasts, cut into bite size pieces across the grain
- ½ lb (8 ounces) fresh or canned straw mushrooms (drained)
- One stalk lemongrass
- 6 fresh bird’s eye chilies (more or less depending on your heat preference)
- 2 inch piece of fresh galangal, sliced thinly crosswise
- 5 fresh kaffir lime leaves
- 5 limes
- ¼ cup fish sauce (but have more ready)
- ½ cup fresh cilantro leaves
- 1½ cups (12 fluid ounces) full fat coconut milk
- First, concentrate the stock. Put the chicken stock in a wide and shallow saucepan (to ensure fast evaporation), bring it to a boil, and reduce it over medium to high heat until the liquid measures half its original volume.
- Halve (or quarter) the straw mushrooms into bite size pieces; set aside. Any meaty, mild flavored mushrooms will do.
- Cut the lemongrass stalk into 1 inch pieces and smash them set aside.
- Do to the chilies what you just did to the lemongrass; set aside.
- Remove the stems and the tough veins that run through the middle from the kaffir lime leaves, and tear them up into small pieces. You can also bruise them a little. Set aside.
- Juice 2 limes; set aside.
- Put the coconut milk into a 4 quart pot, followed by concentrated chicken stock, kaffir lime leaves, lemongrass pieces, and galangal slices.
- Bring the mixture slowly to between 160° and 180°F (slightly below a simmer), allowing the herbs to infuse the liquid for about a minute.
- Keeping the temperature steady, add the mushrooms and the chicken to the liquid; adjust the heat to maintain the temperature. The liquid should never at any point come to a rapid boil. Don’t worry; at 160°180°F, your chicken will be thoroughly cooked.
- Stir gently to ensure that the chicken is evenly cooked. (If you want more liquid, add more plain water or unconcentrated broth.)
- Once the chicken is cooked through, throw in the smashed chilies and remove the pot from heat immediately.
- Add the juice of 2 limes and the fish sauce to the pot, stir, and taste. Add more lime juice and fish sauce, if necessary. The soup should be predominantly sour, followed by salty. The sweetness comes from natural sugar in the coconut milk.
- Stir in the cilantro leaves and serve your soup!