Coconut Chicken Soup
My friend Lori sent me the link for the Brazilian shrimp soup from Food & Wine. I’m sure that it’s lovely with shrimp, but as no one in my household really enjoys the crustaceans, I substituted chicken with great results.
- 2 Tbsp grapeseed or olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 3/4 long grain rice
- 1/4 tsp red pepper flakes (I only used a pinch to be Assistant-friendly)
- 1 3/4 tsp salt
- 1 3/4 cups canned crushed tomatoes in thick puree
- 5 cups water
- 1 cup canned unsweetened coconut milk
- 1 lb chicken breast, sliced into thin, bite-sized pieces
- Freshly ground pepper
- 1 Tbsp lemon juice
- 1/2 cup fresh parsley, chopped
In a large pot, heat the oil over medium heat. Add the onion, bell pepper and garlic and cook, stirring occasionally, until the veggies start to soften, about 10 minutes.
Add the rice, red pepper flakes, salt, tomatoes and water to the pot. Bring to a boil and cook until the rice is almost tender, about 10 minutes more.
Add the coconut milk. Bring back to a simmer.
Add the chicken. Simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes. When the chicken is cooked, add the black pepper, lemon juice and parsley. Serve immediately.
“Oh! This is kind of creamy. And… good! It’s really pretty good!” said the Tiny Kitchen Assistant.
The Husband and I cranked up the heat a bit with the addition of a little hot sauce, as usual. It’s definitely a keeper recipe.