Yesterday was a rough day on the homestead. I had to leave church about thirty seven times with a disobedient toddler (ahem, no names, Georgia, ahem) and thus, heard approximately 2.17 minutes of the sermon. Dang, man.
I think you'll enjoy it.
– 1 to 2 cups of cooked chicken (optional) – I left this out this time
– A handful of green onion, chopped
Step One: Heat the broth up in a pot. Skim any floaties off the top. Add in the coconut milk, rapadura or honey, ginger, chicken (if you're using it), lemon juice, and red pepper flakes. Simmer for fifteen minutes.
I cooked up some brown basmati rice and buttered beans to enjoy alongside the soup – super simple, super delicious. Even Georgia enjoyed sipping on this broth – I love knowing she's drinking in all those wonderful minerals!
For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.
Coconut Chicken Soup
- 2 quarts homemade chicken stock (I always keep this in the fridge for such situations)
- Juice of two lemons
- 2 cans coconut milk (full fat!)
- ¼ – ½ tsp red pepper flakes
- 1 tsp freshly grated ginger
- 4 tbsp rapadura or honey (optional)
- 1 – 2 cups cooked chicken (optional) – I left this out this time
- Fish sauce or salt, to taste
- ¼ cup cilantro, chopped
- A handful of green onion, chopped
- Heat the broth up in a pot. Skim any floaties off the top. Add in the coconut milk, rapadura or honey, ginger, chicken (if you're using it), lemon juice, and red pepper flakes. Simmer for fifteen minutes.
- Scoop into a bowl (or mug!) and top off the broth with the cilantro and green onion. And whatever other toppings your little heart desires. Avocado, chicken meat, or rice noodles would be a wonderful way to add more substance.