Monday, June 1

Coconut Chicken and Spinach Soup

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Coconut Chicken and Spinach Soup Recipe

By Tammy Algood Published: September 1, 2016

  • Yield: 10 Servings



  1. 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.
  2. 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.

    About Author

    Tammy Algood

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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