OK, I’m not a nutritionist or doctor, so I can’t truly claim that this soup will heal what ails you, but all I know is that on days when I’m not feeling my best – whether it’s because I have a cold, stayed up too late the night before or indulged in too much rich food, this mild but flavorful soup always sets me straight. Packed with garlic and nutrient-dense spinach, soothing coconut milk and gently poached chicken, it’s the remedy you need on days you’re not feeling your best. I love to make it in springtime with locally-grown spinach and garlic, and ramps in place of the sweet onion if I find them.
P.S. If you follow me on Instagram, there’s a Reel of me making this soup. I didn’t happen to have garlic the day I made it, but it was still delicious and you’ll get the idea. 😉
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- Large saucepan
- 1 tbsp sesame oil (sub olive or canola if your family has a seed allergy)
- 2 minced garlic cloves
- salt and pepper to taste
- ¼ tsp red pepper flakes
- ½ cup chicken stock (you can use two cans of coconut milk instead if you don't have stock on hand)
- 1 can coconut milk
- 1 pound chicken breasts or pork tenderloin, cubed
- 2 large handfuls of spinach
- 1 cup jasmine or basmati rice, prepared per package instructions
- Place large saucepan on the stove, add oil and turn heat to medium.
- Add garlic and saute until fragrant but before it starts to brown.
- Add salt and pepper to taste and red pepper flakes; stir to combine.
- Pour in chicken stock, then coconut milk and stir.
- Bring to a gentle boil, then add cubed chicken or pork.
- Bring back to a gentle boil, then lower heat to medium low and simmer to poach the meat for about 10 minutes or until it is cooked through and a meat thermometer reads 165 degrees
- Add spinach and allow it to cook down into the soup.
- Serve with white rice and extra red pepper flakes for heat and salt and pepper to taste.