Sunday, March 30, 2014

COCONUT CHICKEN SOUP


~ Frugal Living NW

2 T. olive or coconut oil
6 garlic cloves, chopped
2-inch piece of fresh ginger, grated
2 jalapenos, seeded and chopped
5 c. chicken broth
1/2 t. red pepper flakes
4 oz. shiitake mushrooms, chopped
1 red bell pepper, chopped
2 c. greens (chopped spinach, bok choy, and/or broccoli)
2 c. cooked chicken, cubed or shredded
1 13.5 oz. can coconut milk
1/4 c. tamari or soy sauce

Heat oil in large pot over medium heat.  Add garlic, ginger, and jalapenos; saute 2-3 minutes, stirring often. Add broth, red pepper flakes, and mushrooms. Bring to a boil, reduce heat, then cover and simmer for 20 minutes. Add bell pepper and simmer for 5 minutes.  Add greens, chicken, milk, and soy sauce.  Simmer 3-5 minutes or until soup is heated through and greens are barely wilted.

Makes about 10 cups.

Notes: This has a little kick to it, but not so much that I, a wimp when it comes to spicy things, can't handle it. I think it's delicious! You could cut back on the pepper flakes if you wanted to, though.  We've made this with both bok choy and kale and both button and shiitake mushrooms. There is absolutely no difference in taste when you use the shiitake mushrooms, so save yourself a chunk of change and just buy button ones. 

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