Creamy Coconut Chicken Soup

We woke this morning to rain. Sweet and silent. The air hung misted and grey over the front porch, waffles popped from the toaster inside the kitchen, a quick peek out the backyard discovered my neighbor lounging in a white cloud of hot tub steam. This little bubble I call home is bliss. It’s cozy and quaint, with coffee on the stove and tiny barefooted humans I adore packing backpacks and watching silly YouTube videos.

A day like this can only be celebrated with soup. A full pot of it, lazy and creamy. Spiced and piping. Perfectly paleo.

This soup is simple and splendid. Healthful and hearty. It’s everything I believe about the kitchen, all I love about the experience of eating. Go home, settle in, make soup.

It’s the perfect day to do such a thing.


Coconut Chicken Soup


2 tablespoons olive oil
1 onion, finely chopped
1 garlic, finely chopped
2 stalks lemongrass, very finely sliced
2" piece of fresh ginger, grated
1/2 teaspoon red pepper flakes (optional)
1 3-pound roasting chicken
2 cups carrots, sliced
6 cups chicken broth
1 can coconut milk
1/2 tablespoon
1/4 cup scallions, chopped
1/4 cup fresh cilantro, chopped


In a large pot, heat olive oil over medium-high heat, add onion, garlic, and lemon grass. Saute until softened, about 4-6 minutes. place red pepper flakes, chicken, carrots, and chicken broth in the pot. Cover pot and bring to a boil. Cook for 1-2 hours, until the chicken is tender. Remove chicken, shred meat and discard carcass. Return meat to the pot, pour coconut milk into the pot. Heat until steaming. Stir in scallions and cilantro.