Easy Chicken Coconut soup was a new experiment for me. I have been wanting to broaden my horizons in the spice world and introduce some new flavors to my families palate. Don’t let the yellow color scare you! This soup is creamy, exotic, and earthy. I served mine over a bowl of organic brown rice. So, I guess you could say I created a rice bowl instead of a soup, but we did have it the next day just as soup. It was really delicious and for a meat and potatoes guy, Mr. G keeps asking when I am going to make it again…
Easy Chicken Coconut Soup
- 2 tbsp extra-virgin olive oil
- 1 clove garlic, minced
- 1 medium onion, chopped
- 1 cup carrots, scrubbed and chopped into approximately 1/2-inch pieces
- 1 cup small white or red potatoes, scrubbed and chopped into approximately 1/2-inch pieces
- Sea salt and ground black pepper, to taste
- 1 1/2 cups chicken broth
- 1 can organic coconut milk coconut milk unsweetened
- 1/2 cup milk
- 3 boneless chicken breasts
- 1 tsp red chili pepper flakes (or to taste)
- 1 to 2 tsp fresh lemon juice
- 1 tsp ground Turmeric
- 4 tbsp cilantro, coarsely chopped
- Heat oil in a pot over medium. Add garlic, onion, carrots and potatoes. Season with salt and pepper and sauté until onions are lightly translucent.
- Add broth and coconut and milk. Bring to a light boil.
- Add chicken, cover and let simmer for 12 minutes over medium-low to medium heat.
- Remove chicken and set aside. Add chili flakes and turmeric to soup. Simmer for 2 to 3 minutes.
- When cool enough to handle, slice chicken and add pieces back to the soup.
- Season with additional salt and pepper, if desired. Add lemon juice, sprinkle in cilantro and serve.
I get my Turmeric at a local spice store in Colorado, but they also carry it at any neighborhood grocery store. I am not a big curry fan, and was pleasantly surprised at how mild this seasoning really was. Give it a try…I bet you like it.
What is your favorite type of exotic spice?