Recipe: Coconut Chicken Chowder with Lemongrass

the appetizer:

Simply Zov: Rustic Classics with a Mediterranean Twist by Zov Karamardian includes recipes like Coconut Chicken Chowder with Lemongrass; Torte Milanese with Spinach; and Lentil Patties with Tomato and Cucumber.

Coconut Chicken Chowder
with Lemongrass

Serves 20 (makes about 8 quarts)

Elements of my favorite soups—corn chowder, chicken and mushroom and a Thai-style coconut soup—combine in this satisfying dish, resulting in a flavor that is inventive yet familiar. Don't be intimidated by the long ingredient list. Though a few bold flavors, like ginger and lemongrass, impart an Asian undertone, most of the ingredients are likely in your pantry. Believe me, this soup is worth the effort. It's one of the most popular soups at our restaurant.

1/3 cup olive oil
2 onions, chopped (about 3 cups)
3 leeks (white and pale green parts only), chopped (about 3 cups)
4 carrots, peeled and sliced diagonally (about 2 cups)
4 celery stalks, sliced diagonally (about 2 cups)
1-1/2 pounds shiitake mushrooms, stemmed and sliced
1/4 cup coarsely grated peeled fresh ginger
1/4 cup finely chopped lemongrass (from bottom 4 inches of about
4 stalks, tough outer leaves discarded)
1 tablespoon minced garlic
1 jalapeño chile, seeded and minced
12 cups chicken broth
3 13.5-ounce cans unsweetened coconut milk
3 cups fresh or frozen corn kernels, thawed
1 cup uncooked long-grain rice
1 tablespoon kosher salt
1 tablespoon seasoned salt (see Pantry and Produce in the book)
1 teaspoon freshly ground black pepper
1 teaspoon lemon pepper
1/2 teaspoon dried crushed hot red pepper
4 boneless skinless chicken breasts (about 2 pounds),
thinly sliced across the grain
3-1/2 tablespoons fresh lemon juice
Lime wedges, for garnish
Cilantro sprigs, for garnish

Heat the oil in a heavy 8-quart pot over medium-high heat. Add the onions, leeks, carrots, celery and mushrooms. Sauté until the vegetables are soft and the onions and leeks are translucent, about 10 minutes. Add the ginger, lemongrass, garlic and jalapeno and cook until all the liquid evaporates from the vegetables and the vegetables are tender and caramelized, about 10 minutes. Add the broth, coconut milk, corn and rice. Add the kosher salt, seasoned salt, black pepper, lemon pepper and crushed red pepper. Bring to a boil then reduce the heat to medium-low. Cover and simmer gently until the rice is tender and the flavors blend, stirring occasionally, about 30 minutes.

Add the chicken and cook until the chicken is just cooked through, about 5 minutes. Stir the lemon juice into the chowder. Season the chowder to taste with more salt and pepper.

Do-ahead tip: The chowder can be refrigerated for up to 4 days. Transfer the chowder to eight 1-quart containers, set the containers in a roasting pan and surround with ice. Set aside to cool, stirring occasionally. Cover the containers and store. Rewarm the chowder in a covered pot over medium-low heat, stirring occasionally, just until it simmers. If the chowder is too thick, add more broth or water to thin it to the desired consistency.

Ladle the chowder into deep bowls. Garnish with lime wedges and cilantro sprigs and serve.

Zov's kitchen note: Don't worry if the chowder looks curdled at the beginning. The coconut milk emulsifies at it cooks. This chowder is best for a large family meal or a party, as it does not freeze well.