Well, the Secret Recipe Club is back! After taking the month of January off, I am excited to be back with the group to start our February reveals. This month, my blog assignment was Culinary Adventures with Camilla. Camilla has a fun blog with a ton of different recipes with influences from all over the world.
Since she has so many different recipes, I wanted to try something that was a little bit out of my typical comfort zone. I looked for awhile at this recipe for kadu bouranee, but as it is winter, I went with my cravings and chose this recipe for coconut chicken soup. In her post, Camilla mentions that this is a recipe that she just put together quickly from the things that she had in her kitchen. I certainly had to buy a couple things as this is actually the first time I have ever actually made anything with swiss chard.
The recipe here is really more of a guide as Camilla does not list ingredients. I used all the ingredients she suggests, but varied amounts based on what I had and to taste. I’ll list my approximate measurements below but feel free to add or vary ingredients as you prefer. For the two of us, there was plenty of soup for dinner and several days of lunch, and as most soups do, this seemed to get better and better after storing it. A hit here, and I certainly have a great new (to me) blog to check out for ethnic dishes!
Coconut Chicken Soup
Adapted from Culinary Adventures with Camilla
1 Tbsp. olive oil
1/2 cup fennel bulb, chopped
2-3 cloves garlic, minced
1 lb. boneless skinless chicken breasts, cooked and shredded
3 whole carrots, peeled and sliced
1 pkg. swiss chard, leaves removed from stems and torn
3 cups baby spinach, torn
1 (14.5oz) can light coconut milk
2 cups water
2 cups low-sodium chicken broth
1/2 tsp. ground ginger
1/2 – 1 tsp. cardamom
3 Tbsp. lemon juice (or juice from 1 lemon)
2 cups brown rice, cooked
2 Tbsp. soy sauce
Cook the brown rice according to package directions. Fluff and set aside. Boil water in a medium saucepan and add raw chicken. Boil until the chicken is cooked through. Shred with 2 forks or by mixing the hot chicken in the bowl of a stand mixer on low for about a minute.
Heat the oil in a stockpot over medium heat. Add the fennel and garlic and saute until they begin to soften. Add the chicken, carrots, chard, spinach, cooked brown rice, coconut milk, water, and chicken broth. Season with spices, lemon juice, and soy sauce. Bring to a boil, turn down heat and simmer for 15-20 minutes until the greens are wilted and the vegetables are cooked through. Taste and adjust seasonings if needed.