David's Recipe for Chicken-Coconut-Citrus Soup

Very fast and easy. A good use for the laundered chicken left over from making chicken soup.

Soup, American

  • 2 cups chicken broth
  • 4 chicken thighs and 4 chicken legs
  • 1 or more chilis, seeded and minced
  • 1 gram saffron threads
  • A few ounces of hot water for soaking the saffron
  • Zest of 1 lemon, julienned
  • Zest of 2 tangerines, julienned
  • 2 inches peeled ginger, julienned
  • 4 cups canned coconut milk
  1. Soak the saffron in the water.
  2. Skin the chicken, remove the flesh from the bones, clean away the tendons and cartilage, and cut the chicken into small pieces.
  3. Add the chicken, zests, ginger, and the saffron and its water to the broth. Simmer for 1/2 hour.
  4. Lower the flame and stir in the coconut milk. Simmer on a very low flame for another 15 minutes, stirring occasionally.

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