In most parts of the country, summertime means barbeques and ice cream. But in the early summer on the Monterey peninsula, it means June gloom. Sixty degrees, if we're lucky, and a constant blanket of fog. Lovely. Today I decided to beat the gloom with a citrusy, spicy coconut-chicken soup.
organic bean sprouts
Cook brown rice. In a large soup pot, sauté the fennel and garlic till they begin to soften. Add the chicken and brown meat until completely cooked. Add carrots, chard, spinach, brown rice, coconut milk, and water. Season with spices, lemon juice, and soy sauce. Simmer till all vegetables are cooked through.