Chicken Coconut Soup
"Adjust the number of chili peppers you use based on how hot you want the soup to be. The longer it's stored, the hotter it will get.
Do not freeze this soup."
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 3 cups chicken stock
- 21 ounces unsweetened coconut milk
- 1 sweet potato, peeled and cut into 1-inch cubes
- 2 celery ribs, chopped
- 1 -2 small dried arbol chili, de-seeded and finely diced
- 3 tablespoons soy sauce
- 2 teaspoons soy sauce
- 2 ounces unsweetened limoncello (non-creamy variety)
- 1 1⁄2 teaspoons minced fresh ginger
- 1 dash ground ginger
- salt
- 1 lb boneless skinless chicken breast, thinly sliced (optional)
- 1⁄2 lime, zest of
- 1⁄2 lime, juice of
directions
- Bring stock and coconut milk to a boil in a large stock pot. Add potato and celery. Boil until celery is tender.
- Reduce heat to low and stir in chiles, soy sauce, ginger, salt to taste and limoncello. Simmer for 10 minutes.
- Add chicken and simmer until chicken is cooked through.
- Stir in lime zest and juice.
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RECIPE SUBMITTED BY
Ellen Duffy
Manchester, New Hampshire
My favorite thing about cooking is that it inspires the exchange of information and ideas; everyone on this planet can find common ground within the topic of food, because we all eat it!
I take any opportunity that I can to learn more about a person or culture through food. Each time that I find an unfamiliar ingredient, whether at a farmers' market or an ethnic grocery, I ask questions, do research and find out whatever I can. More often than not, I end up embarking on a journey that leads me to newfound knowledge of another way of life, and people who I would never have known or had the chance to talk with. Then I share my food and story with others. For me, nothing compares with that experience. Food inspires learning and connects all of us.
