Chicken Coconut Soup
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Ingredients
- 4 cups chicken stock
- 2 Tbsp olive oil or coconut oil
- 1 1/2 lbs of chicken tenders or breast cut into bite size pieces
- 1 Tbsp dried thyme
- 1 bay leaf
- 4 large carrots, chopped
- 1 large onion, chopped
- 4 celery ribs, chopped
- 1 cup mushrooms, quartered
- 2 cups arugula, chopped
- 1 cup fresh basil, chopped (or leaves torn)
- Zest from 1 lemon
- 1 14 oz can coconut milk
- Salt and pepper
Instructions
- In a medium pot, bring chicken stock and 2 cups water just to a boil. Let simmer.
- In another soup pot, heat oil over medium-high heat. Add the chicken and cook until lightly browned (about 5 minutes).
- Stir in thyme and bay leaf. Then add onion, carrot, celery and mushrooms. Stir and season with salt and pepper. Cover the pot and cook 5 to 7 minutes until veggies are tender.
- Pour hot stock into the pot with chicken and veggies, stir and bring to a boil.
- Reduce heat slightly and add coconut milk. Simmer for 8 to 10 minutes.
- Remove from heat and stir in arugula, basil and lemon zest. Remove bay leaf and season with salt and pepper to taste. Serve and enjoy.
Amy
December 12, 2011 at 6:57 pmHi,
I can’t wait to try this.
What would you serve with this to complete the meal? I would usually have bread or buns but was wondering how you do it. Also, is the coconut milk unsweetened?
Thanks Shan!
Shannon Doleac, MS, CSCS
December 12, 2011 at 8:23 pmHi Amy:-)
I usually serve it with sweet potatoes of some sort, a big green salad with avocado or nuts, or butternut squash. And, yes, UNsweetened canned coconut milk. You may want to double it for leftovers and add additional chicken for more substance.
Shan :-)