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Monday, March 2, 2009

Kickin' Coconut Chicken Soup

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 !

2 comments:

Sadie said...

Hi there!
Dropping by from MPB over at OrgJunkie. My favorite Thai coconut chicken soup (tom kha gai)is really simple to make and might fit in with your dietary issues right now since it is pretty basic:

2 chicken breasts, skinned/deboned and diced up
1lb of sliced mushrooms
1 large can or 2 small cans vegetable broth
1 can coconut milk
2 TBS sugar
1 TBS Sriracha chile sauce
2 TBS fish sauce (noc plam)
juice of 2 limes
cilantro
little bit of oil

Cook the chicken in the oil until no longer pink, then add the mushrooms and saute until soft. Add the broth and bring to a boil, let simmer for 15-20 minutes. Add the coconut milk and bring back to a low simmer. In a small bowl, mix together the sugar, chile sauce, fish sauce, and lime juice. Add the sauce mix to the soup and remove from the heat. Garnish each bowl with chopped cilantro.
(You can also add in some chopped pieces of lemon grass with the mushrooms for more flavor, but I usually just skip it).

garden fever girl said...

Thanks Sadie.. it might just fit into what I can eat.. sounds easy and great too. Not sure what fish sauce is made of .. I'll have to check into that.