Kims Recipe Box; Thai Chicken Soup

I made this soup several times since I discovered it. This has to be the tastiest yet most unusual soup I have ever made. The entire family loves this and I did not have any left over when I have made it. Plus I doubled the recipe the last time to make sure I had plenty!

                         Thai Chicken Soup!

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
•  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. 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.

Recipe submitted by Jessica, Denver, CO

* For the freshest coconut milk:

• 1 1/2 cups water
• 7/8 cup dry unsweetened shredded coconut

1. In a medium-size kettle, heat the water, but do not bring it to a boil.
2. Place the coconut in a blender and add 1 cup of the hot water.
3. Blend for 2-3 minutes.
4. Place a colander in a bowl and line the colander with 4 thicknesses of cheesecloth.
5. Pour the blended coconut mixture into the cheesecloth and twist to extract the milk, letting the milk go into the bowl.
6. Return the coconut pulp to the blender and add the remaining 1/2 cup of hot water. Blend for 1-2 minutes, strain and press through the cheesecloth into the bowl.

Makes about 1 cup