Leftover Roast Chicken Coconut Soup Recipe

Cook Time: 80 minutes

Ingredients

This recipe yields 6 servings. Ingredients are scaled automatically if you adjust servings, but cooking times remain the same. Not all recipes scale perfectly.

• 1 leftover roast chicken carcass
• 8 cups cold water
• 1/2 large onion, cut into large chunks
• 2 stalks celery, cut into large pieces
• Parsley stems (optional)
• 1 chicken bouillon cube or 2 tsp chicken bouillon paste
• 1 tbsp coconut oil
• 2 tbsp finely minced fresh ginger
• 1 bunch green onions, thinly sliced, white and green parts separated
• 1 tsp kosher salt, divided
• 8 oz sliced baby portobello mushrooms
• 1/2 cup matchstick-cut or grated carrots
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1 can unsweetened coconut milk
• 1 lime, juiced
• 1 tbsp Sriracha, plus more to taste (optional)
• 1 1/2 cups cooked rice

Directions

1. Place the chicken carcass in a large stock pot and pour in the cold water. Add onion chunks, celery, and parsley stems. Bring to a vigorous boil over high heat, then reduce to medium and simmer for 1 hour.
2. Strain the broth into a separate , reserving the liquid. Remove any remaining chicken meat from the carcass and set aside. Discard the solids in the strainer. Stir the bouillon into the hot broth until fully dissolved.
3. In a large pot, heat the coconut oil over medium-high heat. Add the white and light green parts of the green onions along with minced ginger. Cook until fragrant, about 1 minute, then sprinkle with 1/2 teaspoon of salt and stir.
4. Add the mushrooms and cook until lightly browned, about 3 minutes. Then add the carrots along with the remaining salt, cooking for another 3 minutes while stirring frequently.
5. Season with black pepper and garlic powder. Pour in 6 cups of the reserved broth, scraping any browned bits from the bottom of the pot. Stir in the coconut milk and the reserved chicken pieces. Bring to a gentle simmer and cook for 10 minutes.
6. Add the remaining green onions, lime juice, and Sriracha. Serve hot, topping each serving with approximately 1/4 cup of cooked rice.

Nutrition Facts (per serving)

• Calories: 145
• Fat: 6g (7% DV)
• Saturated Fat: 3g (17% DV)
• Cholesterol: 13mg (4% DV)
• Sodium: 339mg (15% DV)
• Total Carbohydrates: 18g (7% DV)
• Dietary Fiber: 2g (8% DV)
• Total Sugars: 3g
• Protein: 7g (13% DV)
• Vitamin C: 8mg (8% DV)
• Calcium: 44mg (3% DV)
• Iron: 1mg (8% DV)
• Potassium: 369mg (8% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Nutrient information may vary depending on ingredient brands and preparation methods.

The Story Behind Leftover Roast Chicken Coconut Soup

Leftover Roast Chicken Coconut Soup is a modern twist on traditional Asian soups, designed to transform simple leftover ingredients into a comforting, flavorful meal. Its origins are tied less to a specific historical event and more to the practical ingenuity of home cooks who sought to reduce food waste while creating something nourishing. By using the carcass of a roast chicken to build a rich broth and combining it with coconut milk and aromatic vegetables, this soup reflects the resourcefulness found in many culinary traditions across Asia.

Regional Variations and Characteristics

This soup exhibits strong Southeast Asian influences, particularly from Thai and Vietnamese cuisines, where coconut milk is commonly used to balance the savory and spicy elements of soups. While the recipe itself is flexible, regional adaptations often include local ingredients: lemongrass, kaffir lime leaves, or galangal may be added for fragrance in Thailand, whereas in Vietnam, fish sauce and fresh herbs like cilantro and mint might dominate. The inclusion of rice in the serving is reminiscent of comfort food practices in various Asian households, offering a heartier texture.

What Makes It Different From Similar Soups

Unlike classic chicken soups that rely solely on clear broths, this recipe incorporates coconut milk, which adds a creamy, slightly sweet richness. It stands apart from standard Thai Tom Kha Gai soups by using leftover roast chicken instead of fresh chicken pieces, giving it a unique depth of flavor derived from roasted meat. Additionally, the blend of spices such as ginger, garlic, and optional Sriracha allows it to straddle the line between comforting Western-style soups and the aromatic complexity of Asian cuisine.

Where Its Commonly Served

Leftover Roast Chicken Coconut Soup is typically served as a cozy home-cooked dinner, especially in households that value both convenience and flavor. It can also appear at casual lunch spots or small bistros specializing in Asian-inspired comfort food. In some regions, it might be enjoyed as part of a multi-course family meal, served alongside rice or steamed vegetables. Its warming, aromatic nature makes it a favorite during cooler months or rainy seasons.

Interesting Facts

• The soup is an excellent example of nose-to-tail cooking, utilizing the entire chicken carcass for maximum flavor.
• It combines elements from multiple Asian culinary traditions, making it both familiar and inventive for international palates.
• Adding lime juice at the end not only brightens the flavor but also helps balance the natural richness of coconut milk.
• Despite being created to use leftovers, the soup has a gourmet feel thanks to the careful layering of aromatics and spices.
• Optional ingredients like Sriracha allow each cook to adjust the spice level, reflecting the flexible, home-style nature of this recipe.

FAQ about Leftover Roast Chicken Coconut Soup Recipe

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