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Coconut Ginger Chicken Soup

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Source: Elles Patisserie

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Elles Patisserie




Serves
4
Prep
3-6 hours
Cook
30 minutes

Truffle-making season is in full swing from Halloween to Father’s day for me. Twelve to sixteen hour days standing on my feet cooking can get the best of me, so it’s important to keep my immune system tip top. One of my secret weapons is, Immune-boosting Gluten-free Chicken soup. Inspired by my Grandma Heisler’s chicken soup, which cured everything.  

Since the beginning of time, home-made bone broth has been consumed to fight infections, colds, the flu and to reduce respiratory infections. While bone broth can be made from any meat bone, I prefer to use a whole chicken to make mine and then use the meat for soup. I try to make broth every other week. In addition to making soup with it, I drink it before and after workouts & take it to work with me to drink throughout the day to keep me energized when I know I won’t have time to stop and eat. I always have some stored in the freezer to have on hand for future use.  

For health reasons, I must eat gluten-free and below is my go-to, noodle-free, Chicken soup & bone broth recipe when I’m needing an immune boost.

~Chef Paul Allen


Ingredients


For the Soup


6 C Home-Made Chicken Broth


6 Tsp Ginger, Minced


2 C Coconut Milk


2 Tbsp Fish Sauce


4 Tsp Honey


12 Oz Shredded Chicken


2 C Sliced Mushrooms


2 Carrots Peeled into Ribbons


4 Tbsp Freshly Squeezed Lime Juice


½ C Fresh Cilantro Leaves


For the Broth


1 Whole Organic, Free-Range Chicken or 2 to 3 Lbs of Bony Chicken Parts, such as Necks, Backs, Breastbones and Wings*


4 Qts Cold Filtered Water


2 Tbsp Apple Cider Vinegar


1 L Onion, Coarsely Chopped


2 Carrots, Peeled and Coarsely Chopped


3 Celery Stalks, Coarsely Chopped


2-3 Bay Leaves


2 Cloves of Garlic (Smashed)


1 Strip Kombu or 2 Tbsp any Variation of Sea Veggies (Seaweed)


Unrefined Sea Salt (a Small Handful)


Black Peppercorns (a Small Handful)


1 Bunch Fresh Parsley (Optional)


1/2 Lemon


Directions


For the Soup


Step 1
In a pot, bring chicken broth and ginger to a boil, then reduce heat to low and simmer for 5 minutes.


Step 2
Stir in coconut milk, fish sauce, honey, sliced mushrooms & carrot ribbons.


Step 3
Just before serving, stir in lime juice and cilantro.


For the Broth


*Note
Farm-raised, free-range chickens give the best results. Many battery-raised chickens will not produce stock that gels.


Step 1
Remove the organs from inside the bird, (the neck will go in the stock pot). Remove as much skin as possible, not worrying about the wings (this is the hardest skin to remove). Place chicken or chicken pieces in a large stainless steel pot with filtered water, vinegar and all vegetables except parsley. Let stand 30-60 minutes. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 40 minutes if using a whole bird (see note below). If you are using bones reserved from a previously roasted bird simmer for 2 to 6 hours. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, turn off heat and add parsley. This will impart additional mineral ions to the broth. Once stock has slightly cooled add the juice of half a lemon. This will alkalize the acidity of the broth helping to also balance the flavor.


Step 2
Allow stock to cool to room temperature before storing, especially if storing in plastic bags or containers. Strain the stock through a sieve or colander into a large bowl or vessel and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered containers in your refrigerator or freezer.


*Note
If you are using a whole chicken, remove chicken after 40 minutes of active simmering over medium heat. Let cool and remove chicken meat from the carcass. Reserve this meat for other uses, such as chicken salads, casseroles, sandwiches or soups. Return bones to the broth and continue cooking 2-6 hours as per instructions above.


Tip
Strain stock a second time through cheese cloth or a paper towel to make a clarified broth (or consommé).


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