Delicious summer soup.
Chicken Coconut Cilantro Soup
2 T butter, ghee, or duck fat
2 oz. minced yellow onion or spring onion
1 -2 garlic clove(s), crushed
2 C homemade chicken bone broth, heated
1¾ C coconut milk, full fat (one can)
pinch (1/8 tsp.) cayenne pepper
1/8 tsp. cumin
White pepper, to taste
1 bunch cilantro, stems removed
~ 1 cup cooked chicken meat, chopped and heated
Melt butter a sauce pan, add onion and sauté for 10 minutes or more until very soft. Add crushed garlic and sauté for 1 minute.
Add hot broth, coconut milk, salt, cayenne and cumin. Simmer for 5 10 minutes.
Use stick blender to puree, if desired.
Add cilantro leaves. Blend until soup is a smooth and a beautiful spring green color.
Taste and adjust salt to taste.
Place the hot chicken into serving bowls.
Pour the hot soup over the chicken.
Garnish, if desired with sprigs of cilantro or paprika.
Serve immediately. Enjoy.