One of my favorite parts of winter is making and eating "stick to your bones" sorts of meals. I also tend to go on soup kicks as they are so easy and often inexpensive to make. Below is a new recipe I tried out this past week and love, as it incorporates one of my favorite ingredients: coconut milk. Give this medicinal soup a whirl and let me know what you think. I made it on the stove but it would work perfectly in a crockpot too. The recipe is based off of a soup in Sally Fallon's Nourishing Traditions cookbook with some of my own additions.
Thai Chicken Coconut Soup
1 lb of chicken breasts, cut into thin strips
1 quart chicken stock
1 15 oz can of coconut milk
1 medium sized onion, chopped
2 c chopped kale or other greens
1 red bell pepper, chopped
juice of 1 lime or 1 lemon
1 tsp freshly grated ginger
1/4 tsp dried chili flakes
2 cloves garlic, minced
sea salt to taste
Optional: 1/2 c cilantro, chopped
Step 1: In a stockpot, saute the chicken in a little coconut oil, until the chicken starts to brown. Add onion and garlic and saute for another 4-5 minutes. Add ginger, chili flakes and chicken stock.
Step 2: Bring soup to a boil and allow to simmer for 15-20 minutes. Add kale, lime juice, and coconutmilk. Continue cooking for another 10 minutes. Add sea salt to taste. Garnish with cilantro if using. Serve over rice or without for a grain-free meal. Enjoy!