Soup tastes so good in the winter time, especially here in chilly Michigan! However, sometimes I get a little tired of the same ol’ recipes. This recipe is something a little different, but it’s delicious. My kids even love it!
This soup is easy to customize. Add veggies, freshly ground pepper, etc.
Coconut Chicken Soup
- 1 can whole coconut milk
- 3 cups chicken stock
- ½ cup brown rice
- ¼ teaspoon red pepper flakes
- 1 teaspoon ground ginger
- 1 tablespoon fish sauce
- 1 teaspoon sucanat or raw sugar
- juice of 1 lemon
- 1 teaspoon dried basil
- 1 cup cooked chicken, chopped
The night before, soak brown rice in filtered water in 1 cup water (at least 7 hours). Drain.
Place all ingredients except chicken in a medium pot over high heat, bring to a boil, then reduce heat and simmer about 1 ½ hours, or until rice is thoroughly cooked. Add the chicken about 15 minutes before serving.
1 teaspoon dried ?
Oops! “Dried basil” is what it should say. LOL! Fixing that now…
~Anne
Looks delicious!
Joycelyn
I just cannot handle fish sauce. Is there a comparable substitute??
His,
Shari
Shari, most recipes use worcestershire sauce, and I’ve substituted fish sauce instead. Worcestershire sauce IS fish sauce, made with anchovies. But I can’t find a good source by me, one that isn’t loaded with “natural flavors” and other sources of MSG and neurotoxins. 🙂 So that’s why I use fish sauce. W Sauce tastes better to me! LOL!
The fish sauces are adding a salty flavor to the soup, plus lots of nutrients in the fish (iodine, minerals, etc.). So if you’re just wanting flavor, check your soup that it tastes salty enough — and just add more salt. If you can add Celtic Sea Salt, all the better. But salt is the flavor you’re going for. (This is where commercial soups add MSG, for the salt and “pop” that saltiness adds.)
Hope this helps!
~Anne