Coconut Chicken Soup

By E. Brown

If you like Thai or Malaysian food here is a great soup to try during the cold winter months. I especially like to grab a whole grain baguette and tear it into chunks for dipping into this delicious soup. Enjoy!

Recipe Serves 4-5

• 1 quart chicken stock
• 1 1/2 cups whole coconut milk (or 7 oz. creamed coconut)
• 1/4 teaspoon cayan pepper
• 1 teaspoon freshly grated ginger
• 3 stalks finely chopped celery
• 2 boneless chicken breasts, diced
• juice of 1/2 lemon

Optional
- fish sauce
- finely chopped carrots
- finely chopped mushrooms
- finely chopped green onions (garnish)

Put the chicken stock into a pot and bring to a boil. Skim any foam off the top. Add the diced chicken and let it cook through. Add the coconut milk (or cream) lemon juice, ginger, pepper, celery (and other optional veggies) and allow to simmer for at least 15 minutes. Season to taste with fish sauce and serve in bowls or large mugs. Finally add garnish.
Variations for stock and meat could be turkey or even duck.

This soup is as good the next day as it was the first and it also freezes well for later use. Feel free to experiment with some of the ingredients–add some of your personal faves, spice it up or cool it down–you decide.

This recipe is a variation from Sally Fallon’s book Nourishing Traditions.

*For more on restaurants, food, and recipes, visit the Grub category of WeirdGuy Blog.

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