Caribbean Chicken Soup with Coconut

By hmp13

Ingredients

• 3 tablespoons canola oil
• 1 cup shredded coconut
• 5 cloves garlic, minced
• 12 cups chicken stock
• 2 tablespoons peeled and minced fresh ginger
• juice and zest of 3 limes
• 1 large Spanish onion, peeled and diced
• 1 can (14 ½ oz) coconut milk
• 2 ribs celery, diced
• 2 teaspoons ground coriander
• 4 carrots, peeled and sliced
• ½ teaspoon allspice
• 1 large red bell pepper, diced
• 8 dashes hot sauce
• 2 cups chopped cooked chicken meat
• 1 bunch chopped cilantro
• 1 ½ cups whole corn kernels
• salt and pepper, to taste

Details

Servings 10

Preparation

Step 1

In a stockpot over medium-high heat add the oil, garlic, onion, celery, carrots, and red pepper. Sauté for five minutes. Add the chicken, corn, coconut and stock. Bring to a boil. Reduce the heat to medium and simmer for 30 minutes. Add the lime juice and zest, coconut milk, coriander, allspice, hot sauce, cilantro, salt and pepper. Simmer for an additional 5 minutes.