Coconut -Lime Soup for a Cold Day

Here is the scene off my porch yesterday. A very light snow that even the camera had a hard time seeing. And when I woke this morning, there was a dusting on the cars. It may last, as we will not go much into the thirties today. This is the coldest spell of the year in Nashville.

I roasted a Cornish Game Hen last evening, which was good news for the possums, since I gave them the carcass on a night they needed extra fuel. I had a half cup of hen meat left over, so I decided to make a simple Coconut-Lime Soup. It required minimal cooking- just a warm-through to take the rawness out of the garlic and to blend the flavors. I suppose I could have thrown a handful of rice into it as well. Maybe next time. But I did achieve my goal, which was to use up a little meat that might have been ignored or forgotten in the refrigerator.

I can no longer tolerate waste now that I live in the Land of Economy.

I used:


3 chicken bouillon cubes and 3 cups of water ,or 3 cups of chicken stock.

1 14 oz can coconut milk

1 teas. prepared dry lemon grass

1 heaping tablespoon of grated ginger

Juice of 1 lime

1 large garlic clove, crushed.

1 tbs. of ghee or butter. I just added it because it adds a nice silkiness to the texture-

1/2 to 1 cup of cooked game hen meat or leftover diced cooked chicken meat.


If you are using bouillon cubes, heat the 3 cups of water until they dissolve. Then add everything but the ghee and cook on medium ten minutes to heat the garlic through. Add the ghee at the end, let it melt, then serve.

This should serve 4.