Friday, February 12, 2010

Thai Coconut Soup

2 Tb. organic coconut oil
2 cloves minced garlic
1 chopped onion
3 chopped carrots
1 large white potato or sweet potato, cleaned and chopped
2 cups chicken stock
1 cup organic whole coconut milk
2 organic chicken breasts (4 oz. each)
1 cup fresh, frozen, or canned organic peas
2 cups packed baby spinach leaves (or any other chopped leafy green such as kale or bok choy)
1/2 tsp. red pepper flakes
1 tsp sea salt
squeeze of lemon and/or 1/2 cup finely chopped cilantro and/or basil for garnish–optional

Heat coconut oil in a small pot. Add minced garlic and chopped onion and cook for a few minutes until translucent and very fragrant, stirring frequently to prevent burning.

Add carrot, and potatoes and cook for a few more minutes.

Add water or stock and coconut milk, and bring to a boil.

Add chicken and cover the pot. Allow to simmer for about 10 minutes.

Add the peas and the spinach or other greens to the soup and simmer for a few minutes. Season with salt to taste, and garnish with the fresh lemon juice and herbs before serving, if desired.

Review: This was delicious! I made the chicken stock from scratch the day before, I used chicken bones and chicken feet from Soul Foods Farms, that might have made a difference. The veggies were all from my Terra Firma CSA box. I used swiss chard for the greens, I think chard or kale work better than spinach in soups, they don't get as mushy.

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