chicken coconut soup

I used to grab a box or can of shelf-stable broth when making soup or stew. I would think: "It's easy. It's convenient. Anyway, it's organic, so it should be fine". But now, I've converted to the real thing. Fresh bone broth made from whatever leftover bones I have. I save the bones that remain after I devour a roasted chicken or a t-bone steak. The bones are all kept in the freezer. Different kinds of bones in different freezer-friendly ziplock bags -- all neatly labeled of course. Even though everything in the freezer is immaculately organized,  my husband still freaks out when he sees bags and bags of bones. He usually opens the freezer just long enough to grab some ice, which is a good thing because that means he won't rummage through the bags and stumble across my quart of ice-cream :)

If you've never tried making your own stock/broth, then now is the time. The difference in taste, between homemade broth and store bought box broth, is night and day. Soup and stews become so much more flavorful with homemade broth and not to mention the health benefits -- amino acids, collagen, minerals, just to name a few. 

If you really want soup but do not have time to make bone broth then try one of Mark Bittman's Simple Stock For Soup on the Fly. For this recipe, Chicken Coconut Soup, the herb stock or mushroom stock both look like potential substitutes for bone broth.

I've had two bowls of this soup while typing this post... 

Chicken Coconut Soup

Ingredients:
6 cups bone broth
1-2 red chili pepper (depending on how much you love the heat), seeded and chopped
3 cloves garlic, minced or grated
1 tablespoon ginger, grated
1 lemon, zest and juice
3 tablespoon fish sauce
3/4 pound shiitake mushroom, stems removed
1 pound shredded chicken from whole roasted chicken
1 can, (full-fat) coconut milk
1 yellow pepper, sliced into matchstick size pieces
4 tablespoons cilantro, chopped plus more for garnish

Combine broth, chili pepper, garlic, ginger, lemon zest, lemon juice and fish sauce in a pot and bring to a simmer.

Meanwhile, slice shiitake mushrooms and add to broth. Simmer for 3 minutes.

Add chicken and coconut milk. Stir for 1 minute. Add yellow peppers. Stir for another minute. Taste. Add salt is necessary. Add cilantro, stir.

Ladle soup into bowl and garnish with more cilantro and red chili pepper.