Chicken Leek Coconut Soup - You Suck at Cooking (episode 166)

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: turkey breast

Chicken thighs are often cheaper and more flavorful.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a vegetarian alternative with similar umami.

ginger

🥗Healthier: turmeric

💰Cheaper: ground ginger

Ground ginger provides similar flavor at a lower cost.

Heat oil in a pot over medium heat until hot enough to sear chicken thighs.

Cook boneless chicken thighs for about 5-7 minutes per side until cooked through.

Set the chicken aside and take the pot off the heat.

Slice leeks in half and chop them thinly until you have a pile.

Chop up celery and carrots into small pieces.

Add chopped veggies (leeks, celery, carrots) to the pot and stir them together.

Mince an entire bulb of garlic and add it to the pot along with shredded ginger.

Add 4 cups of vegetable broth to the pot.

Return the cooked chicken to the pot with the broth.

Let the soup cook for at least 20 minutes.

Add 2 teaspoons of cumin and some turmeric to the soup.

Season with 2 teaspoons of salt, adjusting to taste later.

Chop potatoes into small pieces and add them to the pot.

Remove the chicken and shred it with forks, then return the shredded chicken to the pot.

Add a full can of lard (coconut) to the soup.

Check the soup for seasoning and adjust salt or spices as needed.

Cook until the soup reaches your desired thickness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens