My coconut milk craze continues. After waking up with a scratchy throat this morning, I knew the situation called for a big pot of coconut chicken soup with chili, garlic, and ginger. I had some chicken backs and other assorted bones in the freezer, so I simmered them for a few hours, with a splash of apple cider vinegar, for a flavorful homemade stock. I love the tiny, hot Thai chilies in this soup, but serranos or jalapenos would also work well. A couple of spoonfuls of Thai green curry paste (I like the Thai Kitchen brand), which includes green chili, lemongrass, and galangal, round out the flavor of the silky broth and add a little extra heat.
Coconut Chicken Soup With Thai Chile
1 Tbsp coconut oil
1 red onion, thinly sliced
2 cloves of garlic, minced
2 Thai green chiles (including seeds), thinly sliced
Two-inch piece of fresh ginger, peeled and finely chopped
32 ounces of chicken broth
One 13.5-ounce can of full-fat coconut milk
2 Tbsp Thai green curry paste
2 skinless, bone-in chicken thighs, breasts, or one of each
2 to 3 Yukon Gold potatoes, diced (about 1 cup)
1 bunch kale, washed well and chopped (3 to 4 cups)
- Heat coconut oil in a heavy-bottomed soup pot. Saute onion, with a pinch of salt, until softened, 5 to 8 minutes. Add garlic, Thai chili, and ginger, and stir for another minute.
- Add chicken broth, coconut milk, green curry paste, and a pinch of sea salt, and bring to a boil. Add chicken thighs or breasts, reduce heat and simmer covered for 10 minutes. Then add potatoes to pot and simmer for 10 to 12 minutes, until potatoes are tender.
- Remove chicken pieces from soup. Add kale and simmer for 10 minutes. Meanwhile, pull meat from chicken bones and cut into bite-size pieces.
- When kale is render, return chicken to pot for a few minutes to heat through, season with sea salt to taste, and serve.