Primal Chicken Soup With Coconut Milk |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe comes from The Primal Blueprint Cookbook. It sounds super simple with the use of leftover cooked chicken. The recipe suggests trying other add-ins to customize the soup a little more, such as fresh pea pods or winter squash chunks. Ingredients:
1 (13 1/2 ounce) can coconut milk |
3 cups chicken stock |
1 lemons, juice of or 2 limes |
2 teaspoons fresh ginger, peeled and grated |
1 piece lemongrass, 3 inch section (optional) |
1 -2 carrot, thinly sliced |
1/8-1/2 teaspoon thai curry paste or 1 dash hot sauce or 1/2 teaspoon crushed red pepper flakes |
1 head cauliflower, cut into small florets |
1 -2 cup cooked chicken meat, diced |
4 fresh basil leaves, chopped or 1 teaspoon dried basil |
Directions:
1. Place coconut milk, chicken stock, lemon or lime juice, ginger, lemongrass (if using), carrot, and Thai curry paste or other hot seasoning into a 2-4 quart sauce pan and bring to a simmer over medium-high heat.
2. When carrots are about halfway cooked, add cauliflower florets and lower heat to medium, until the vegetables are all nearly cooked through, about 5-8 minutes.
3. Add chicken meat and simmer a few more minutes.
4. Stir in chopped basil leaves and season with salt and more hot spice to taste.
5. Remove lemongrass stalks, and serve in a bowl garnished with thinly sliced fresh basil leaves.
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