cooling pitta with coconut soup
This soup is a great meal option for hot summer days. The Pitta pacifying qualities of coconut, lemongrass, cilantro, and mushrooms make this a delicious way to balance your internal heat this summer season. This recipes it also super easy and quick, another bonus when you're dealing with the inherent intensity of Pitta.
cooling coconut soup balances pitta dosha
Ingredients
4 cups organic broth (chicken or veggie will work)
1 lemongrass stalk, cut into 1-inch pieces and crushed
4 fresh kaffir lime leaves, torn in 1/2
1 (3-inch) piece fresh ginger, thinly sliced
1 lb organic or free range boneless, skinless chicken, cut into thin strips (optional)
8 oz shitaki, straw, or other mushrooms, rinsed and sliced
1-2 small green Thai chiles, sliced very thin (optional, reduce or eliminate if Pitta is raging)
4 TBS fish sauce
2 TBS sugar
1 (13-ounce) can organic coconut milk
¼ cup freshly squeezed limejuice
¼ cup fresh chopped cilantro leaves
2 cups cooked brown or white (more cooling) basmati rice
Himalayan mineral salt and freshly ground black pepper
Doshic Adjustments
PITTA: Skip green chiles
KAPHA: Skip the basmati rice, opt for millet instead or no grain at all
VATA: Enjoy as is
Process
In a soup pot, combine and bring to a boil the broth, lemon grass, lime leaves and ginger. Lower heat, cover and simmer for 10 minutes to infuse the broth with flavor.
Strain the infused broth, discard the aromatics and return the broth to the pot.
Add chicken, mushrooms, chiles, fish sauce, sugar, coconut milk, and lime juice and simmer for another 10 minutes until the chicken is cooked through.
Season the soup with salt and pepper.
Add ¼-½ cup cooked brown rice to each bowl and serve soup topped with fresh cilantro leaves.
Serves 4
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