I am posting this recipe at the request of my dear friend Walter. Earlier this week he had a knee surgery and I made him this soup the night he came back from the hospital. I decided on a chicken-based broth soup vs a vegetable-based broth soup because I wanted the collagen and minerals in the broth to work their wonders on his knee. This recipe is one of my all times favorites. The coconut milk is full of potassium and calcium and the ginger with the lemon aids digestion. It is nourishing, delicious, and surprisingly filling. It is from Sally Fallon’s Nourishing Tradition’s Cookbook, page 199. I have made some slight alterations in order to adjust the taste to our needs, but feel free to experiment with it and add the ingredients according to your preferences. The measurements are simply suggestions to get you started. I did not take any photos of the soup/broth I brought Walter but here is a version of the soup I made for us today, besides chicken broth, coconut milk, lemon and ginger I also added shredded chicken, spinach and rice.
- 1 quart homemade chicken stock, here is a good recipe
- 1-1 1/2 cup whole, unsweetened coconut milk, you can find it here,
- 4 tsp of grated ginger
- juice of one lemon
- 1 tsp of Celtic Sea Salt, you can find it here,
- 1/2 tsp crushed black pepper
- 1/4 tsp of chili flakes, optional, not recommended to people sensitive to heat
- 1/2 cup of green onions, finely chopped, optional
- 1 tbsp of finely chopped cilantro, optional
- 1 -2 cups of shredded, cooked chicken breast, optional
- 1/2 cup of boiled rice, optional
- spinach, optional
- Bring the stock to a boil and add the coconut milk, lemon juice, ginger, and chili flakes.
- Simmer for 10 minutes.
- Season with salt and pepper.
- Ladle into soup bowl or mugs and garnish with onions and cilantro.
- You can also add a cup or two of shredded, cooked chicken breast and 1/2 cup of boiled rice and even spinach to make it more substantial. (optional)
Prep time: 5 minutes
Cook time: 15 minutes