This soup is pretty delicious. First, I roasted a chicken for Christmas Dinner and used the carcass and dark meat to make chicken stock. To make the stock, I followed the recipe in an awesome cookbook called Nourishing Traditions by Sally Fallon. After simmering the stock for close to 20 hours, I took 1 quart of it and started making the Coconut Chicken Soup. I saved the rest of the stock in half quart containers in my fridge and freezer for making soups throughout the next few weeks.
I will keep you updated on my soup making binge! Here is the recipe from Nourishing Traditions:
Coconut Chicken Soup Serves 4
1 quart chicken stock
1 1/2 cups whole coconut milk or 7 ounces creamed cocunut (I used 7 ounces of Coconut Manna instead, see picture below)
1/4 teaspoon dried chile flakes
1 teaspoon freshly grated ginger
juice of 1 lemon
sea salt or fish sauce
several green onions, very finely chopped (optional)
1 tablespoon finely chopped cilantro (optional)
Bring the stock to a boil, skim any foam that rises to the top and add coconut milk or creamed coconut, lemon juice, chile flakes and ginger. Simmer for about 15 minutes. Season to taste with salt or fish sauce. Ladle into soup bowls or mugs and garnish with onions and cilantro.