Ingredients
-
2
-
1
-
1
-
2
-
1
-
2
-
2
-
1
-
1/2
-
-
-
-
-
-
Directions
Caribbean Chicken Soup,This is a very simple & satisfying soup with a lot of flavors & textures. I knew I had to enter it into RSC#8 when my usually picky 9yo dd requested the leftovers for breakfast!!! Cook time *does* include coconut prep time for which instructions are included below.,This soup was amazing! My young kids loved helping milk the coconut and cracking it open. used dry onions and peppers and had to make some substitutions for the curry paste, but the soup tasted fantastic. I couldn’t leave it alone. Thanks for the recipe!,Great Soup! I can see why your dd wanted it again for breakfast. I made it the night before, for lunch the next day… but it was gone before the night ended! I will be making this again! Good Luck Chef!
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Steps
|
1
Done
|
Saute the Chicken & Onion in the Oil. |
|
2
Done
|
Add the Remaining Ingredients. |
|
3
Done
|
Simmer 10 Minutes to Allow the Flavors to Meld & the Peppers to Soften. |
|
4
Done
|
**to Prepare Fresh Coconut: Preheat Oven to 350f Use a Philips Screwdriver to Poke Holes in 2 of the 3 'eyes' of the Coconut. Set on a Measuring Cup to Drain the Liquid ("juice") While the Oven Is Preheating. a Few Shakes Help. When Drained, Place in Oven For 15 Minutes. Strain Liquid to Remove Any Debris & Reserve Liquid - It Could Be Anywhere from 1/2c to 1 Cup or More. After 15 Minutes, Remove Coconut from Ovem & Crack on Hard Surface. Use a Strong Spoon or Similar Device to Pry Nutmeats from Outer Husk. Use a Vegetable Peeler (or Paring Knife) to Remove Brown Layer from the Nutmeats. Rinse & Use as Desired. |
