This easy chicken soup has a tropical flair with coconut, lime, and hot sauce. Thickened with cornbread and sweet corn, it's a cozy way to channel an island vacation in the heart of winter.
PREP TIME 15 minutesminutes
COOK TIME 35 minutesminutes
TOTAL TIME 50 minutesminutes
YIELD 12servings
Ingredients
3tbspcanola oil
5clovesgarlicminced
2tbspminced fresh gingeror 1 tsp dried in a pinch
1oniondiced
2ribs celerydiced
4carrotsdiced
1red bell pepperdiced
2tspcoriander
1/2tspallspice
2cupsdiced chicken meatgreat for leftovers or use a rotisserie chicken
1(10 oz) bag of frozen sweet corn
1cupshredded coconut
12cups(3 qts) chicken stock
Juice from 3 fresh limes
1(14.5 oz) can coconut milk
8dashes hot saucewe prefer the Mexican-style Valentina
1bunch fresh cilantrochopped
Salt & pepper to taste
OPTIONAL
1box Jiffy cornbread prepared according to package directionsuses 1/3 cup milk + 1 egg OR Homemade buttermilk cornbread
3green onionschopped (both white and green parts)
Instructions
In a large soup pot, add the oil and bring to temperature over medium-high heat.
Add the garlic, ginger, onion, celery, carrots, and bell pepper and saute until the onions are translucent, about 5 minutes. Add the coriander and allspice and stir into the veggies for 30 seconds or until fragrant.
Add the chicken, corn, shredded coconut, and chicken stock and bring to a simmer. Cook for 30 minutes.
Add the lime juice, coconut milk, hot sauce, cilantro, salt and pepper and simmer for 5 minutes.
To serve: Crumble one cornbread muffin into each soup bowl. Ladle the hot soup over the top and garnish with fresh green onions. Alternatively, serve the cornbread as a side for the soup.
Recipe Notes
Easy Homemade Cornbread
You could use a box of Jiffy cornbread to serve as a side for this soup but I'd actually strongly recommend trying Grandma's buttermilk cornbread recipe instead. It is fast and easy and you could even double batch it for plenty of extras.