Yes, more soup recipes! It’s 40 degrees here and has been raining non-stop for days. I make this recipe with chicken broth and chicken, but it can be made vegan as well. I’ll include both recipes.
In the bowl pictured I added some greens (broccoli rabe) that I had.
Chicken Coconut Rice Soup
Ingredients:
- 1 can coconut milk
- 3 cups chicken stock (I use homemade)
- 1/2 c. brown rice (optional)
- 1/4 tsp chili powder or 1/4 tsp. red chilies
- 1 inch piece ginger, peeled and chopped
- 1 tbsp Thai fish sauce (or 1 tsp salt)
- 1 tsp coconut sugar, or other sweetner
- Juice of 1 lemon or 2 limes (limes are preferred)
- 1 tbsp fresh basil or 1 tsp dried basil
- 1 cup cooked chicken
- veggies
Cooking Instructions
Place all ingredients except chicken in a pot over high heat, bring to boil, then reduce heat and simmer for 90 minutes if you use rice, and 30 minutes without rice. Add chicken 15 minutes before serving.
Vegetarian or Vegan Coconut Soup
Ingredients:
- 1 can coconut milk
- 3 cups veggie stock (I use homemade)
- 1/2 c. brown rice (optional)
- 1/4 tsp chili powder or 1/4 tsp. red chilies
- 1 inch piece ginger, peeled and chopped
- 1 tsp salt
- 1 tsp coconut sugar, or other sweetner
- Juice of 1 lemon or 2 limes (limes are preferred)
- 1 tbsp fresh basil or 1 tsp dried basil
- veggies
- firm tofu cubes (optional)
Cooking Instructions
Place all ingredients except tofu in a pot over high heat, bring to boil, then reduce heat and simmer for 90 minutes if you use rice, and 30 minutes without rice. Add tofu 15 minutes before serving.
*recipe from my friend, Tammi via Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
Enjoy! This is my favorite soup lately.
Kelly
*updated to remove fish sauce from the veggie recipe!
© 2009, Whalen Media LLC. All rights reserved. To repost or publish, please email Kelly.
Pingback: Tweets that mention Coconut Soup — the ¢entsible life -- Topsy.com