Caribbean Chicken Soup with Coconut (NES)

By hmp13

Ingredients

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

Preparation

Step 1

In a stock pot over medium high heat add the oil, garlic, onion, celery, carrots, and red pepper. Sauté for 5 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 an additional 5 minutes.