Tropical Chicken Coconut Soup
Preparation Time: 25 minutes
Servings Per Recipe: 6
5 boneless skinless chicken thighs, cut into strips
2 tablespoons olive oil
1 cup fresh cilantro, finely chopped
½ cup fresh basil, finely chopped
3 garlic cloves, minced
1 tablespoon ginger, finely grated
2 cups coconut milk, unsweetened
2 ½ cups* chicken broth
2 cups* Sun Tropics Passion Orange Guava Nectar
2 cups wild rice, cooked
1 large sweet potato, diced and cooked
1 cup peas, frozen
Salt and pepper
- In a large pot over medium high, heat oil. Once hot, stir and combine chicken thighs, cilantro, basil, garlic and ginger. About 5-7 minutes.
- Pour in coconut milk, chicken broth* and juice.* Bring to a boil.
- Mix in wild rice, sweet potatoes and peas. Reduce heat and simmer for 5 minutes. Serve hot. Salt and pepper to taste.
*Adjust Passion Orange Guava Nectar quantity to suit your taste. For a slightly more savory and less sweet soup, add more chicken broth and less nectar. Add to taste.
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