This dish came together one night when I decided to throw a bunch of random stuff in the refrigerator into a pot for some hot soup. I happened to buy some canned coconut milk earlier that day and thought I'd figure out how to incorporate that into something good. This coconut chicken soup is what I came up with, and I must say, it's not a bad dish for something made out of improvisation. I made it again two nights later and tried some different approaches, which I'll write down here, since it seemed to come out even better. It is a hardy soup loaded with meat, vegetables, and a big spoonful of grass fed butter, which blends well with the coconut milk.
-16oz Chicken Broth
-1/2 Cup of Water
-1 Bell Pepper
-1 Can of Diced Tomatoes
-1/2 Cup of Coconut Milk
-Cooked Shredded Chicken (find the leanest, best raised meat you can get)
-Grass Fed Butter
-Hot Sauce & Spices
Chop your onion, carrots, and bell pepper. Shred your chicken. Set aside. In a pot, pour your chicken broth and water. Dump your vegetables in the broth mixture. Bring it to a boil. Dump in your can of tomatoes and chicken meat, then drop your heat to low. Add your coconut milk while the water is dropping from it's boiling state. Also add your grass fed butter, garlic, and spinach leaves so they start wilting.
Let the pot simmer, covered, for about 45 minutes.