Chicken Coconut Soup
Do you get stuck thinking of meal ideas when the summer heat hits?? I sure do. I want something satisfying and easy to digest (read: cooked) but I want it to help keep me cool.
Enter this delightful Ayurvedic recipe that combines the comforting richness of coconut milk with the nourishing qualities of chicken and aromatic spices. This Chicken Coconut Soup is a perfect way to enjoy a wholesome meal that aligns with Ayurvedic principles and will help keep you cool during the summer’s heat.
The recipe features a beautiful blend of spices like fennel, coriander, and white pepper, which not only add depth of flavor but also provide digestive support. The sweet onion, carrots, and lemongrass create a flavorful base, while the ginger and garlic (optional for those who tend to overheat) offer an extra layer of digestive and immune-boosting properties.
Simmered in a combination of chicken broth and creamy coconut milk, this soup is a delight for the senses. The tender bite-sized pieces of chicken thigh make it a satisfying meal, while the fish sauce and lime juice add a perfect balance of umami and tangy notes.
I hope you enjoy this Chicken and Coconut Soup as much as I do. It's a wonderful way to stay cool while you nourish your body and soul with the flavors of Ayurvedic cuisine.
Wishing you vibrant health and happy cooking!
Why this Recipe is Good for Us:
Coconut milk is cooling and sweet, making it beneficial for balancing Pitta and Vata doshas. Coconut milk is nourishing and strengthening, provides a good source of healthy fats, and is often used to soothe the lining of the gut. Its cooling properties can help neutralize the heat in the body and calm the digestive system.
Fennel seeds have a sweet, astringent taste. They are particularly good for balancing Pitta dosha. In Ayurveda, fennel seeds are used to aid digestion, relieve bloating and gas, and reduce inflammation. They can also help freshen the breath and promote the functioning of the liver.
Lemongrass has a cooling effect on the body and acts as a natural carminative, which means it helps in relieving gas and bloating. It stimulates digestion and is beneficial in treating indigestion and other digestive disorders. This makes it a valuable addition to meals for those looking to enhance digestive function.
Chicken Coconut Soup
Serves 2-4
2 tbsp coconut oil
½ tsp ground fennel seeds
½ tsp ground coriander
½ tsp ground white pepper (can substitute black pepper)
1 medium sweet onion chopped
2-3 carrots diced into 1 inch pieces
½ tsp salt and to taste
1 inch fresh ginger, minced(May omit if you tend to overheat)
2 cloves garlic, minced (May omit if you tend to overheat)
2 stalks lemongrass, bruised but whole so you can remove them easily
1 can (14 oz) coconut milk
4 cups chicken broth
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
2 tbsp fish sauce
1 tbsp lime juice
Fresh cilantro for garnish
Instructions:
In a large pot over medium heat, melt the coconut oil and then add the spices. Cook until fragrant, about 1 minute. Add the onion and ½ tsp of salt, stir well and cook until the onions begin to turn translucent. Add the carrots, ginger, and garlic and continue to cook for another minute.
Add the chicken broth, coconut milk, and lemongrass. Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.
Remove the lemongrass stalks and add the chicken pieces to the simmering broth and cook for 5 minutes.
Add the fish sauce, and lime juice to the soup. Simmer for another 2 minutes or until the chicken is cooked through. Taste the soup and add salt if needed. Garnish with fresh cilantro leaves if desired.
Serve hot, accompanied by rice or rice noodles if desired.
Please reach out with questions, and when you make it, let me know how it went.
