Friday, November 11, 2011

Kim's Recipe Box Tai Chicken Soup

This soup will blow your mind it is so good.
Servings: 6-8
Preparation Time: 15 minutes

1 pound chicken breast, cut into small chunks (you can use any kind of chicken you have on hand)
1 small sweet onion, chopped
coconut oil
3 large carrots, chopped
1 tablespoon chopped garlic
1 tablespoon chopped ginger
1/2 tablespoon of red pepper flakes (more or less depending on your heat tolerance)
1 quart chicken broth, preferably homemade
2 cups shredded chard or other greens
1/2 cup cilantro, chopped
1 lemon, juiced
1 bunch green onions, chopped
14 oz organic coconut milk*
salt to taste
In a large soup pot, brown the chicken and onions in a couple tablespoons of coconut oil (I say 1/2 to 1 tbsp. coconut oil is enough)
 When the chicken is cooked through, add the chopped green onion, carrots and garlic. Sauté for 5 minutes. Add the ginger, red pepper flakes, and chicken broth.

Bring the soup to a gentle boil, reduce heat and let simmer, covered, for 20-30 minutes. Test the carrots for tenderness. Add chard, cilantro, lemon juice, green onions, and coconut milk. Continue cooking for about 10 minutes. Check for salt and adjust accordingly.

Note: Adjust the ginger and red pepper flakes to taste, depending on your spice tolerance level.
I got this recipe from Tropical Traditions and it was submitted to them by  Jessica, Denver, CO

* For the freshest coconut milk make homemade coconut milk. (go to this link so see how)
for this recipe. In my opinion Tropical Traditions truly has the best coconut by products I have ever tasted.
(I have written reviews on them if you want to read more or enter the giveaway)