Spinach Coconut Chicken Soup with Wild Garlic

inspired by Chef Mark from the Royal Botanic Gardens at Kew
submitted by Richard Lonergan

serves 8

1 bunch wild garlic (12 – 14 stalks)

6 – 8 ounces chicken thigh meat

¼ tablespoon dried thyme

¼ tablespoon dried oregano

2 cups water

Pinch of Kosher salt

 1 tablespoon olive oil

2 medium yellow onions, peeled and chopped

2 14-ounce cans coconut milk (1 more won’t hurt)

1 12-ounce bag spinach leaves

1 teaspoon salt

Cut the light green and white parts from the garlic stalks.  If necessary, peel the bulbs.  Then chop all this.  If the darker parts are leafy, chop them and reserve to add later with the spinach.

In a large pan, snugly place chicken thigh meat on bottom of pan. Pour water over chicken and add thyme, oregano and salt. Bring to a boil and then promptly reduce heat to low so that the water is barely simmering. Partly cover and gently simmer for 10 minutes. Turn off heat and allow chicken to remain in the hot water for 15 – 20 minutes. Remove chicken from broth, let cool. Shred chicken with forks or fingers. Reserve the broth.

In a large sauté pan, add chopped garlic and onion and sauté over medium heat until they start to get translucent, about 8 minutes.  Reduce heat and cover, allowing onions and garlic to sweat for 10 minutes.  Add reserved chicken broth, scraping up any bits from the pan. Then add coconut milk and bring to a boil.

Add spinach and dark garlic stalks and stir until spinach is wilted, about 3 minutes.  Add salt and stir.

Purée with an immersion blender.  Taste to correct seasoning.  Add shredded chicken.

If you wild garlic is not in season, you can substitute rocket, chard, dandelion or other greens and add garlic cloves.