I was at the Ranch last year and went to the cooking class where we made a soup. I had the recipe but lost it when I moved. I was wondering if you could send it to me. I don’t know the name, but the ingredients were: coconut milk, chicken, old bay seasoning I’m sorry — that’s all I can remember off the top of my head. It was a great soup! Thank you! Holly
2 4-ounce boneless, skinless chicken breast halves, diced
1 teaspoon canola oil
1 cup diced yellow onions
1/2 teaspoon minced garlic
1 teaspoon paprika powder
Pinch cayenne pepper
3 1/2 cups chicken stock
3/4 cup corn kernels
1 cup diced yucca root or potatoes
1 cup light coconut milk
1/2 teaspoon sea salt
1 1/2 tablespoons fresh lime juice
- In a large sauté pan, sauté chicken in canola oil over medium heat until chicken is golden brown and cooked through, about 2 to 3 minutes.
- In a large saucepan, sauté onions and garlic until onions are translucent. Add paprika and cayenne and cook briefly.
- Add chicken stock, corn, yucca root, coconut milk and cooked chicken. Simmer for 30 minutes or until the yucca root is cooked through. Season with salt and lime juice.
Makes 6 (3/4-cup) servings, each containing approximately:
15 gm. carbohydrate
5 gm. fat
27 mg. cholesterol
11 gm. protein
344 mg. sodium