Thai Chicken Coconut Soup II
Servings: 6–8
Preparation Time: 15 minutes
Ingredients:
- 1 pound chicken breast, cut into small chunks (you can use any kind of chicken you have on hand)
- 1 small sweet onion, chopped
- coconut oil
- 3 large carrots, chopped
- 1 tablespoon garlic, chopped
- 1 tablespoon ginger, chopped
- 1/2 tablespoon of red pepper flakes (more or less depending on your heat tolerance)
- 1 quart chicken broth, preferably homemade
- 2 cups shredded chard or other greens
- 1/2 cup cilantro, chopped
- 1 lemon, juiced
- 1 bunch green onions, chopped
- 14 ounces coconut milk*
- salt to taste
Directions:
In a large soup pot, brown the chicken and onions in a couple of tablespoons of coconut oil. When the chicken is cooked through, add the chopped green onion, carrots, and garlic. Sauté for 5 minutes. Add the ginger, red pepper flakes, and chicken broth.
Bring the soup to a gentle boil, reduce heat and let simmer, covered, for 20–30 minutes. Test the carrots for tenderness. Add chard, cilantro, lemon juice, green onions, and coconut milk. Continue cooking for about 10 minutes. Check for salt and adjust accordingly.
Note: Adjust the ginger and red pepper flakes to taste, depending on your spice tolerance level.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Recipe and photo submitted by Jessica, Denver, CO.
