Balinese Chicken Soup

On the menu for tonight’s dinner: Balinese chicken soup. Inspired by last year’s trip to Bali, because it’s cold, you’re all sick, and I’m feeling incredibly wander-lusty at the moment.

Travel is by far my biggest inspiration when it comes to the way I cook. I’ve learned so much in my travels to places like Nicaragua, Mexico, Tobago, Cuba, Costa Rica and Portugal, and I always come home from my trips abroad feeling inspired to cook and more connected to this beautiful world we live in. While I’m always up for a trip – this extra cold Canadian weather has me specifically craving the scorching hot heat in Bali.

Today’s recipe is a nourishing coconut milk + bone-broth based soup inspired by a cooking class I took while visiting Bali. Not only is it warming, satisfying and healing, but the flavours also transport me right back to Bali; I can almost picture the rice fields and sandy beaches while sipping on a mug of this immune-supportive soup. While it’s freezing cold outside it’s warm in this doctor’s Balinese Kitchen and I hope you enjoy this Bali-inspired recipe as much as I do.

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Balinese Chicken Soup

It's Balinese chicken soup for the cold, Canadian soul. 

Ingredients

• 2 organic chicken breasts, chopped into 1/2 inch pieces 
• 1 small shallot, chopped  
• 3 cloves of garlic, finely chopped
• 1/2 inch piece of ginger, finely grated 
• 1/2 inch piece of turmeric, finely grated
• 2 stalks lemon grass
• 2 lime leaves (optional, as they're not always easy to find) 
• Juice from 1 lime
• 1.5L chicken bone broth 
• 1 can coconut milk 
• 1 tbs coconut oil 
• 1 thai chili, chopped 
• 1 tbs salty soy sauce
• pepper to taste 

Instructions

Heat coconut oil in a medium sized dutch over or soup pan and sauté the garlic, turmeric, ginger and Thai chilies until they begin to brown and are extremely fragrant. Add the chicken pieces and cook until browned on all sides then add the cream from the can of coconut milk and mix well until the fats are broken down and well-incorporated (ie; no coconut milk chunks). Add stock, remaining coconut water from your can of coconut milk, and lemon grass stalks and cook for 10 minutes, season with pepper, soy sauce, lime juice and top with chopped Thai chilies + fried garlic (optional & available as asian food markets).