Creamy Coconut Chicken Low Histamine Soup Recipe
Serves 4
Ingredients
• 6 skinless chicken thighs
• 500ml vegetable stock (see below)
• 750ml water
• 1 large onion
• 2 celery stalks
• ¼ cup fresh parsley
• 1 leek
• 2-3 tbsp cornflour
•. 50g coconut oil or ghee
• 125g coconut cream (or can use the cream layer of refrigerated, full-fat coconut milk)
• Salt and pepper to taste
Method
Place the chicken, water, stock, celery, leek and onion in a large saucepan over medium heat.
Bring to a boil then reduce heat to simmer. Cover and let simmer for 1 hour.
Remove chicken and place it on a plate to allow the chicken to cool. Once cooled, shred the chicken and set aside.
Strain the stock mixture and discard or set aside solids.
In a pan, melt the oil or ghee over medium heat and stir in stock mixture and coconut cream. Cover and let boil.
In a small glass, mix cornflour with a few tablespoons of warm water to dissolve the starch. Add this mixture into the boiling stock mixture.
Reduce heat to medium and add the shredded chicken back into the soup.
Cook on medium-low heat for 15 minutes or until soup reaches desired thickness. Add salt and pepper to taste.
Serve into bowls and garnish with parsley.
Low Histamine Vegetable Stock Recipe (Optional)
Makes 1.5 litres
Ingredients
• 1 leek, sliced
• 2 carrots, chopped
• 1 parsnip, chopped
• 2 celery stalks, chopped
• 1 onion, chopped
• 1 handful of parsley with stalks
• 1 bay leaf
• Salt and pepper to taste
• 1.5 litres water
Method
Add all herbs, vegetables and water to a large pot. Bring to a boil then reduce heat to simmer for 30 minutes.
Pour the liquid through a sieve and into a bowl. Season with salt and pepper to taste. You can use the stock immediately, or, pour into an ice cube tray to keep for future use.
