Coconut chicken soup that's light and fresh enough for summer
There is a whole world of difference when you cook with coconut milk — like in this chicken soup with fresh veggies that's perfect when you want a comforting bowl in the summertime.
Seeing someone grating dried coconut pulp from their brown shells was a common sight for me when I was growing up. There is a special kind of low and long wooden seat with a metal grater at the end to do the job. The pulp is then squeezed to make the milk. It is used fresh for cooking, and the flavor it gives is incredible. It's like cooking a whole coconut tree in a single pot. A lot of the dishes I grew up with, whether sweet or savory, had a touch of coconut milk in them. I loved them because the flavor of coconut is unique and so exotic.
Adding some coconut milk to the chicken and vegetables gives this soup a lift in flavor. Because it is impossible for me to find freshly made coconut milk, I used the canned one just like everyone else does nowadays. You will love how the ingredients blend together so well in this simple, 30-minute soup.
Coconut soup with chicken, mushrooms, corn and spinach recipe
Anything cooked with coconut milk magically turns into something rich and flavorful, just like this Asian-inspired chicken and vegetable soup.
Prep time: 5 minutes | Cook time: 25 minutes | Total time: 30 minutes
- 2 cups chicken broth
- 2 cups coconut milk
- 1/2 pound skinless, boneless chicken, cubed
- 1 cup mushrooms
- 1 cup baby corn
- 1 organic lime, zested
- 1 tablespoon lime juice
- Salt and pepper
- 2 cups fresh spinach
- In a medium to large saucepan over medium heat, combine the chicken broth and coconut milk, and let it boil.
- Add the chicken, and lower the heat to simmer for 10 minutes.
- Add the mushrooms and baby corn, and simmer for another 10 minutes.
- Add the lime zest, lime juice, salt, pepper and spinach, and then turn off the heat.
- Serve while hot.