Wednesday, May 30, 2012

Coconut Chicken Soup

What to do with left over rotisserie chicken and left over coconut milk? Random ingredients I know, but we got lucky and came across this recipe from Joy of Cooking. This recipe reminded me more of a curry than a soup, just without the curry. :) We put it over rice and it was delicious. This is very simple, taking roughly 30 minutes to make.

A few quick side notes, we used low sodium chicken broth and seasoned it after with a sprinkle of sea salt which I thought worked out nicely, but you can use regular chicken broth. Just be cautious with the seasoning and do it to taste. You do not want this too salty. Also if you want a little heat add some finely chopped jalapenos with the seeds removed or some red pepper flake. Okay enough chit chat, to the recipe.

1 pound cooked, shredded chicken
3 c. chicken broth
2 2/3 c. unsweetened coconut milk
3 Tbsp. soy sauce
1 tsp. fresh minced, peeled ginger
1/8 tsp. sea salt
2 Tbsp. lime juice
pinch of chopped cilantro
(optional) 2 c. cooked rice

1. Combine broth and coconut milk in a pot and bring to a boil.

2. Reduce heat and mix in soy sauce and ginger. Let simmer for about 10 minutes. (Optional: If you plan to put this over rice, now s a good time to prepare and cook the rice as described on the rice package).
3. Stir in, chicken and lime juice. Simmer for about 5 to 10 minutes.

4. Recommended to be served over rice and sprinkle of cilantro and additional sea salt as needed.
5. Stuff face!


Might also enjoy:
Cream of Broccoli Soup
Slow Cooker: Split Pea Soup
(Greek Lemon Soup)

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