Marinas Coconut Chicken Soup

Really wanted to make soup today.  And wanted something different to try.  I was inspired by Thai Place in San Francisco to make some soup with coconut milk.  And of course I add my own ingredients for a little different, delicious flavor and taste 🙂

Ingredients:

1 lb chicken thighs, cubed

4 cups chicken broth (if you don’t have it, just add water)

1 1/2 cans coconut milk

2 medium carrots, chopped

1 medium white onion, chopped

1 small ginger, chopped big slices (you will need to remove them before you put coconut milk)

4 medium celery sticks, chopped

2 small basil leafs

4 small cloves garlic, minced

cayenne pepper, pinch

cilantro for garnishing

2 tablespoons coconut  oil or butter (whatever you prefer)

salt and pepper as desired

 1 lemon, juice from lemon  

Preparations:

Bring chicken broth or water to simmer over medium-high heat in a medium soup kettle.  Add chopped celery, carrots, ginger and cook it for couple minutes.  While that’s cooking, heat the pan and add butter  or coconut oil than add chopped onions and saute until soft.  Also add minced garlic to onions in the end.  Add onions and garlic to soup kettle.  Cook it for another minute or two.  Cut chicken in small pieces.  Add chicken to soup.  Stir it well.  Remove ginger chunks and basil leafs. Add coconut milk.  Stir it again well and let it cook for 5-7 minutes.  Add cilantro, cayenne pepper, lemon and little salt and pepper.  Turn the heat off.  Serve your delicious soup.