My parents came over Friday and bless their hearts they brought this soup!!
It's not your run of the mill soup -- and for me being dairy, gluten, and soy free and on a super restricted diet-- it was a great relief to have something different and SOOOO tasty and even better was that I didn't have to make it. It was not spicy at all -- and nice and creamy. We left the tamari out since I can't do soy at the moment, but man it was really great. Oh and leftovers heat up perfectly well!!
Kickin’ Coconut Chicken Soup
2 T. oil—olive, coconut or butter
2 T. apple cider vinegar
6 garlic cloves
2” piece of fresh ginger grated
2 jalapenos (dad used serranos) –remove seeds if you prefer less heat
5 cups of water
¼ -1/2 tsp red pepper flakes
4 oz. shitake mushrooms, chopped
1 red bell pepper, chopped
1 bunch spinach, stems removed, washed and chopped
1 small bunch of broccoli, chopped
4 small bunches of bok choy, coarsely chopped
2 cups of cooked chicken, cubed
1 14 oz. can of coconut milk
¼ cup tamari or soy sauce
Heat oil in a large stock pot, add garlic, ginger and jalapenos, sauté 2-3 min, stirring often. Add reserved broth, red pepper flakes and mushrooms and bring to a low boil, reduce heat, cover and simmer for 20 min. Add red bell pepper and simmer for 5 min. Add chicken, spinach, broccoli, bok choy, coconut milk and tamari and simmer an additional 3-5 min, until soup is warmed through and the greens are wilted.
Hope you all enjoy it !