Salmon with Lentils

This fresh and flavourful soup was served up at the 2015 PotashCorp Wintershines Warm the Heart Novice Soup Cook-Off in Saskatoon.

Courtesy of Tisha Paget, Saskatoon

Directions for: Coconut Chicken Lime Soup

Ingredients

5 cups (1.25 L) chopped cooked chicken

2 Tbsp (30 mL) coconut oil

8 cups (2 L) chicken stock

cup (125 mL) fresh lime juice

3 medium carrots, peeled and shredded

3 bell peppers, julienned (red, green or both)

2 cups (500 mL) celery, thinly sliced

2 Tbsp (30 mL) fresh ginger, grated

cup (50 mL) packed fresh cilantro, chopped

4 cloves garlic, smashed

1 tsp (5 mL) cumin

tsp (2 mL) chili flakes

1 cup (250 mL) uncooked long-grain white rice

1 can (14 oz/398 mL) coconut milk

salt to taste

pepper to taste

Directions

1. In large stock pot over medium-high heat, saut chopped chicken in coconut oil until browned.

2. Pour in chicken stock, scraping up brown bits, then add lime juice, carrot, peppers, celery, ginger, cilantro, garlic, cumin and chili flakes. Bring to boil, then reduce heat, cover pot and let simmer for approximately 30 minutes.

3. Stir in rice. Reduce heat again, simmering on low while rice cooks, about 20 minutes.

4. Stir in coconut milk. Add salt and pepper to taste. Let stand for 5 minutes, then remove from heat.

5. For convenience, use a rotisserie chicken from the supermarket. Discard skin and remove meat from bones before chopping and measuring. For an extra kick of fresh flavour, combine 2 tbsp (30 mL) grated fresh ginger, cup (125 mL) chopped cilantro, 2 cloves of garlic and cup (50 mL) fresh lime juice in blender and whir until smooth. Add to soup just before serving.

See more: Chicken, Comfort Food, Rice/Grain, Soup, Great Canadian Cookbook, GCC soup, GCC Chicken