I promise not to take recipes straight out of other cookbooks too often.. but when I find one that fits all of my requirements, it's too exciting not to make it.. then tell you about it. Especially when it's as "simple" and yummy as this one.
I've probably had my fair share of publicity today in my local newspaper.. but I thought I'd share it here too.. because I'm a rock star. Marcia Vanderlip wrote this story about my food life and there are some great photos (like this one of kale chips) by Gerik Parmele too - much cooler than the ones I take for this blog.
So - back to the usual talk - this coconut chicken soup started 2 days ago - when I bought a chicken. I had to wait 24 hours for it to thaw in the fridge, then I went ahead and made a 15 hour chicken broth Sally Fallon would be proud of. I made chicken broth according to her recipe this time, on page 124. Oh - get this book (Nourishing Traditions) by the way.. Sally's the foodie's new Julia.
SO! After basically another 24 hours of making chicken broth, I finally got down to making her coconut chicken soup (pg 198) - which serves 4.
1 quart chicken stock
1 1/2 cups whole coconut milk
1/4 tsp dried chile flakes
1 tsp freshly grated ginger
juice of 1 lemon
sea salt to taste several
green onions, chopped very fine
1 tbsp cilantro, chopped very fine as well.
Bring stock to a boil, skim any foam that rises to the top and add the coconut milk, chile flakes, ginger, and lemon juice. Simmer for about 15 minutes. Season to taste with salt, ladle into bowls, then garnish with green onions and cilantro. Enjoy!