Coconut Chicken Soup

Coconut Chicken Soup

1 quart chicken broth (homemade bone broths are best)
1 ½ cups whole coconut milk
¼ teaspoon dried chile flakes
1 teaspoon freshly grated ginger
juice of 1 lemon
sea salt, to taste
several green onions, very finely chopped
1 tablespoon finely chopped cilantro

Bring stock to a boil, skim any foam that rises to the top and add the coconut milk, lemon juice, chile flakes and ginger. Simmer for about 15 minutes. Season to taste.  Ladle into soup bowls and garnish with green onions and cilantro.  If you’d like a heartier soup, feel free to add some cooked chicken.

This soup is medicinal!  It’s a powerful and comforting remedy for colds, sore throats, or that general feeling that your immune system is fighting something.  It’s best with homemade bone broths that are full of enzymes.  Catherine Shanahan, MD, author of Food Rules A Doctor’s Guide to Healthy Eating, says bone broths have an ability to rejuvenate all our worn-out bones, joints, connective issues, and the structural supports for our skin.  She thinks bone broths are a missing food group and that we should have a cup of it 3-4 times a week!

Recipe from Nourishing Traditions by Sally Fallon with Mary Enig, Ph.D. For more information and recipes for making bone broths visit the Weston A. Price Foundation.