Serves 4-6

2 Tbsp. hazelnut or sunflower oil 
1 small onion, chopped 
1 carrot, cut into matchstick-size pieces 
1 clove garlic, peeled and smashed 
1 Tbsp. peeled, coarsely chopped or grated fresh ginger (or 1 tsp. dried) 
1 Tbsp. grated fresh turmeric (or 1 tsp. dried) 
1 stalk lemongrass or 1 Tbsp. fresh lemon juice 
1 small hot chili pepper or generous pinch red pepper flakes, or to taste 
1 cup coconut milk 
1 cup shredded cooked chicken 
3 cups chicken stock
Generous dash soy sauce, or to taste
Generous dash rice wine vinegar or lime juice, or to taste
¼ cup chopped fresh cilantro for garnish

  1. In a heavy saucepan, heat the oil over medium heat and cook the onion and carrot pieces until just tender, about 2 to 3 minutes.
  2. In a blender or food processor fitted with a steel blade, puree the garlic, ginger, turmeric, lemongrass, chili pepper or red pepper flakes, and coconut milk.
  3. Pour this into the pot with the sautéed vegetables, add the chicken and the stock, and bring to a simmer for about 5 minutes.
  4. Season to taste with the soy sauce and vinegar and serve, garnished with chopped cilantro.

All recipes excerpted from The Perennial Kitchen: Simple Recipes for a Healthy Future by Beth Dooley; photographs by Mette Nielsen (University of Minnesota Press, 2021). Copyright 2021 by Beth Dooley; Photographs copyright 2021 by Mette Nielsen. Used by permission of the University of Minnesota Press.