Thursday, December 22, 2011

Chicken and Coconut Milk Soup

3 stalks celery
3 carrots, peeled
1 onion
2 cloves garlic
2 qts chicken stock
cooked chicken
2 1/2 c basmati rice
1 can coconut milk
Herbs:bay leaf, thyme, basil, tarragon, cilantro (or herbs of your choice)

Chop and saute celery, carrots, and garlic. Add a pinch of salt and fresh ginger (to taste). Cook over low heat and allow to sweat, approx. 5 minutes. Add stock, chicken, rice, and herbs. Bring to boil and cook until rice is cooked through. Add coconut milk. Remove bay leaves and serve.

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