chicken soup for the soul

Coconut Ginger Chicken Soup

serves 10-12

Ingredients:

1 large chicken

1 copra coconut

3 inch piece of fresh ginger, sliced

kosher salt

Method:

1. Ask your butcher to remove the skin from your chicken, separate the breasts from the bone and cut the chicken in half lengthwise. Season all generously with salt.

2. Scrub and rinse your copra coconut. Cut the coconut into 1/2 inch thick slices.

3. Fill your stock pot 3/4 full with filtered water and bring to a boil.

4. Add chicken and bring to a boil for 3-5 minutes. Skim off any scum or fat.

5. Add coconut and ginger. Continue skimming if necessary, but careful not to remove any coconut oil. Lower heat and simmer for 15 minutes longer before removing the chicken breasts. Save for another use.

6. Continue to simmer for 3-4 hours. Adjust seasoning if necessary. Scoop up some chicken meat and coconut and place in serving bowls (optional). Ladle soup on top and serve hot.