Blood Orange Coconut Ginger Soup

Are you ready for some soup? Some truly amazing soup?

It’s not Tom Kha Gai (traditional Thai coconut soup), but it’s similar – and I’d like to believe it’s a little better.

At least it’s more colorful.

And you know when you find those special, rare items at the market you simply MUST pick up for any and all reasons, ahem – Meyer Lemons? 

 

Well, blood oranges are another one of those objects to add to your “must have” list when you catch them calling to you from across the store.

 

So, here you go: it’s creamy, it’s spicy, it’s sweet, it’s savory, it’s salubrious.

Blood Orange Coconut Ginger Soup

2 Tbs. olive oil
1/2 white onion, finely chopped
sea salt and pepper
1-2 chicken breasts (optional – omit for a vegan version)
1 Fresno chili pepper, seeded and finely chopped
1 rainbow bell pepper (or red, yellow, or orange), seeded and chopped
1 Tbs. fresh ginger, grated
juice and zest of 1 blood orange
15 oz. full-fat coconut milk
fresh cilantro

 

In a large pot, heat the oil over medium heat.

Add the onions and salt and pepper and coat well with the oil.

If adding the chicken, add that to the onions. Cover and cook for 5-6 minutes, stirring well (and making sure the chicken is cooked through).

Remove the chicken from the pot and shred it between two forks. 

 

Set aside.

Meanwhile, add the chili pepper, bell pepper, and ginger, sautéing until soft and fragrant.

Reduce heat to a simmer and stir in the orange zest and juice, as well as the coconut milk.

 

Add the chicken back into the pot (optional) and simmer for 3-5 minutes more.

 

Serve topped with fresh cilantro and any remaining blood orange slices.