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Coconut Chicken Soup
By Sally Fallon, author of Nourishing Traditions
1 quart chicken stock
1-1/2 cups whole coconut milk or 7 ounces creamed coconut
1/4 teaspoon dried chili flakes
1 teaspoon freshly grated ginger
juice of 1 lemon
sea salt or fish sauce
several green onions, very finely chopped (optional)
1 tablespoon finely chopped cilantro (optional)
This simple but flavorful soup is a good way to begin a rich meal like Thanksgiving dinner. Served in a mug, it is a powerful and comforting remedy for colds and sore throat.
Bring the stock to a boil, skim any foam that rises to the top and add coconut milk or creamed coconut, lemon juice, chile flakes and ginger. Simmer for about 15 minutes. Season to taste with salt or fish sauce. Ladle into soup bowls or mugs and garnish with onions and cilantro.
Serves 6.
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