This chicken soup is memorable because it manages to be simultaneously hot, tangy, and slightly sweet, with chewy bits of coconut floating in it. It has just as many healing qualities as traditional chicken soup, maybe even more, thanks to the ginger, which is supposed to aid digestion. I find myself making this soup most during the spring and summer, as it has a wonderful tropical feel.

Ingredients:

3 tablespoons canola oil
5 cloves garlic, minced
2 tablespoons peeled and minced fresh ginger
1 large Spanish onion, peeled and diced
2 ribs celery, diced
4 carrots, peeled and sliced
1 large red bell pepper, diced
2 cups chopped cooked chicken meat
1^1/2 cups whole corn kernels
1 cup shredded coconut
12 cups chicken stock
Juice and zest of 3 limes
1 can (14^1/2 ounces) coconut milk
2 teaspoons ground coriander
1/2 teaspoon allspice
8 dashes hot sauce, preferably Melinda’s brand XXX habanero sauce
1 bunch chopped fresh cilantro
Kosher salt and freshly ground black pepper, to taste

Directions:

In a stockpot over medium-high heat add the oil, garlic, ginger, onion, celery, carrots, and red pepper. Sauté for 5 minutes. Add the chicken, corn, coconut, and stock. Bring to a boil. Reduce the heat to medium and simmer for 30 minutes. Add the lime juice and zest, coconut milk, coriander, allspice, hot sauce, cilantro, salt, and pepper. Simmer an additional 5 minutes.

Makes 10 to 12 servings.