Team Bettendorf in Missouri

Coconut Chicken Soup

I am moving my homestead blog over with my regular blog.  Join me there!!

So I was told by two friends that this soup is good.  I think we should try it.

1 quart chicken stock

1.5 cups coconut milk or 7oz creamed coconut.

1/4 teas dried chile flakes

1 teas freshly grated ginger

juice of one lemon

sea salt or fish sauce

several green onions (optional)

1 Tbsp finely chipped cilantro

First you boil the chicken stock.

Skim off any scum that floats to the top.

Time to add the rest.  Chile flakes, coconut, lemon juice and ginger.

We also chopped up the cilantro and green onions to add to the soup because I like both those flavors and thought it would taste better that way. :)

The food processor was faster than hand chopping.

Add everything.

Simmer for 15 minutes and ladle into bowls or mugs.  We added chicken because Jeff said you can't have just broth soup.

In the end this was not our favorite meal.  I think I expected too much from the soup.  I wanted it to be a  meal but Sally Fallon clearly says that it is a "good way to begin a big meal".  It is meant to be a soup course in a larger meal.  I don't know if I would have loved it if I had only had a mug of it as none of us was real fond of the coconutty taste paired with chicken but it was edible.  We probably will never make this again.