• 1 tablespoon coconut oil
• 1 medium-size onion
• 2 cloves garlic, minced
• 1 teaspoon peeled and grated fresh ginger
• 2 cups peeled and cubed, uncooked sweet potato (approximately 1 potato)
• 1/2 teaspoon cayenne pepper
• salt and pepper to taste
• 6 cups chicken broth
• 2/3 cup coconut peanut butter
• 1 teaspoon raw honey

Directions:

In a large saucepan, heat coconut oil over medium heat. Stir in onion, ginger, and garlic. Sauté for 1 minute. Add sweet potato, cayenne, salt, black pepper, and chicken broth.

Bring to a boil. Reduce the heat to medium-low heat; simmer until the potatoes are tender, about 25 minutes.

Puree the soup in the saucepan using an immersion blender or a regular blender in 2 batches.

Return the soup to the saucepan. Stir in coconut peanut butter and honey; continue stirring until peanut butter and honey melts. Serve hot.

Enjoy.

Recipe courtesy of Marianita Shilhavy.

Recipe prepared by Marianita Shilhavy and photographed by Jeremiah Shilhavy.

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Creamy Coconut Chicken Soup

Ingredients:

• 30 ounces coconut milk*
• 2 teaspoons lime juice
• 1/8 cup mild sweet chili sauce (Thai sauce)
• 3 cloves garlic, crushed
• 1 quart chicken broth
• one 3-inch gingerroot, peeled and sliced
• 1 tablespoon soy sauce (fish sauce is also good)
• coconut oil, as needed
• 2 cups raw chicken, cubed
• 2 green peppers
• 10 medium-sized mushrooms, sliced
• salt and pepper, to taste

Directions:

Simmer all ingredients except chicken and green peppers together in a medium-sized pot.

Meanwhile, heat coconut oil in a skillet. Sauté chicken, green peppers, and mushrooms and season with salt and pepper, if desired. Add to soup and simmer until ginger flavor is strong.

You could also add carrots or other colored peppers to add variety.

*To make coconut cream milk, stir approximately 1 teaspoon of Coconut Cream Concentrate to every 6 ounces of water or make homemade coconut milk.

Recipe submitted by Delight, Burns, OR.

stock photo

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Thai-Style, Coconut Fish Soup

Servings: 1–2

Ingredients:

• 1/2 cup spinach
• 1 cup winter squash
• 1 carrot
• 1 tomato
• 1/4 teaspoon turmeric powder or 1 inch turmeric root
• 1/4 teaspoon curry powder
• 1–2 inches of ginger root
• one stalk lemongrass
• a couple kaffir lime leaves (if available)
• water (how much you need depends on your taste)
• 1 cup Coconut Cream Concentrate or 1 to 1 1/2 cans coconut milk
• several ounces of your favorite fish

Directions:

Chop spinach, winter squash, carrot, tomato, ginger root, and lemon grass to desired bite-sized pieces and set aside. You can get creative and add other veggies; this is just a basic recipe. Set aside spinach and tomato in a separate bowl.

Place turmeric powder, curry, ginger, lemongrass, kaffir lime leaves, fish, and all the chopped vegetables (except the spinach and tomato) in a medium saucepan. Add enough water to cover everything. Cook until about halfway to soft; adjust heat to desired temperature.

Remove some water if needed and add coconut milk or Coconut Cream Concentrate. Mix in well and allow pot to simmer on low for as long as desired to let veggies finish cooking and aromas to permeate the coconut milk. Add spinach and tomato at the end so they are only lightly cooked or raw.

Recipe submitted by: Anna-Liese, Pahoa, HI.

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