Wednesday, January 07, 2009

Chicken and Rice Soup with Coconut Milk

3 stalks of celery
3 carrots, peeled
1 onion
2 cloves of garlic

Heat the oil in the bottom of a soup pot. Add celery, carrots and garlic. Add a pinch of salt. Cook over low heat and allow to sweat for about 5 minutes. (for a nice touch, add some ginger)

2 quarts chicken stock
cooked chicken
2 1/2 cups of rice (Any kind will do, but I like basmati, if you like it thinner, add less rice)
bay leaf, thyme, basil, tarragon, or whatever ya like..
can of coconut milk

add stock, chicken, rice, and herbs and bring to a boil and cook until rice is done. Then add the coconut milk. The more you add, the creamier it will be.

Remember to remove the bay leaf,though :)

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