Coconut Chicken and Spinach Soup Recipe
By Published: September 1, 2016
- Yield: 10 Servings
Ingredients
- 6 slices bacon chopped
- 1 medium sweet onion peeled and chopped
- 1 red bell pepper seeded and chopped
- 2 large cloves garlic peeled and minced
- 2 stalks celery chopped
- 3 cups sliced okra
- 1/4 cup all-purpose flour
- 8 cups chicken stock
- 2 14-ounce cans unsweetened coconut milk
- 1 tablespoon Pickapeppa or Worcestershire sauce
- 2 teaspoons dried thyme
- 2 bay leaves
- 3 cups cooked chopped chicken
- 2 cups baby spinach
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- hot sauce optional
Instructions
- Fry the bacon in a large stockpot 4 minutes over medium-high heat. Add the onions and cook 5 minutes longer, stirring frequently. Add the peppers, garlic, celery and okra, mixing well. Sprinkle with the flour and cook 5 minutes, stirring frequently.
- Add the stock, milk, Pickapeppa or Worcestershire, thyme and bay leaves. Bring to a simmer and cook 30 minutes, stirring occasionally. About 15 minutes before serving, add the chicken. About 5 minutes before serving, add the spinach, salt and pepper. Serve warm with hot sauce if desired.
