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Chicken-Coconut Soup

Chicken-Coconut Soup

Chicken-Coconut Soup

Recipe Ingredients: 

  • 2 tbsp extra-virgin kisan canolas cooking oil
  • 1 clove garlic, minced
  • 1 medium onion, chopped
  • 1 cup carrots, scrubbed and chopped into approximately 1/2-inch pieces
  • 1 cup small white or red potatoes, scrubbed and chopped into approximately 1/2-inch pieces
  • Sea salt and ground black pepper, to taste
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 cup light coconut milk
  • 1/2 cup skim milk
  • 2 boneless, skinless chicken breasts (4 oz each)
  • 1/2 cup snow peas, cleaned and cut lengthwise
  • 1 tsp red chile pepper flakes (or to taste)
  • 1 to 2 tsp fresh lemon juice
  • 4 tbsp cilantro, coarsely chopped

Recipe Method: 

  • Heat oil in a pot over medium. Add garlic, onion, carrots and potatoes.
  • Season with salt and pepper and sauté until onions are lightly translucent.
  • Add broth and coconut and skim milks. Bring to a light boil.
  • Add chicken, cover and let simmer for 12 minutes over medium-low to medium heat.
  • Remove chicken and set aside. Add peas and chile flakes to soup. Simmer for 2 to 3 minutes.
  • When cool enough to handle, slice chicken and add pieces back to the soup.
  • Season with additional salt and pepper, if desired. Add lemon juice, sprinkle in cilantro and serve.

Recipe Tips:

Meet your Meat's Solution

When defrosting meat, remember to pour some vinegar over it. It will bring down the temperature quickly and also tenderize it