Panama Canal Soup
- 4 chicken thighs, with skins to make a nice oily stock
- 1 medium size carrot
- 1 can chicken broth
- 4 c water
- 3 or 4 sprigs fresh parsley
- 1/4 c soy sauce
- 1/3 c coconut milk
- 1 scant T sesame oil
- 2 T sherry
- 2 cloves minced garlic
- 1 t powdered ginger
- 4 ounces fresh (or canned and drained) spinach
- In soup pot, boil chicken thighs in water and broth. Add parsley and a peeled medium carrot cut into large chunks. When chicken is fully cooked and the carrot is tender, strain to remove solids. Preferably reserve the chicken for another use, or if you want a heavier meal kind of soup, cool, debone and cube the chicken and add to the soup. Separate out the carrot, mash with potato masher, and return to the pot with the strained broth. Add remaining ingredients and simmer 10 minutes longer.
chicken, carrot, chicken broth, water, parsley, soy sauce, coconut milk, sesame oil, t, garlic, powdered ginger, fresh
Taken from www.epicurious.com/recipes/member/views/panama-canal-soup-1243239 (may not work)