Hi, I'm Kim

Hi, I’m Kim Christensen, M.Om., Dipl.OM, L.Ac. I’m a licensed acupuncturist, herbalist, and owner of Constellation Acupuncture & Healing Arts in Minneapolis, Minnesota. Back before going to school and becoming a healthcare practitioner, Affairs of Living was my creative outlet while healing from chronic health issues. There's big changes coming to the site - it will soon be the home of my new health coaching practice! Stay tuned. 

Recent Posts

Subscribe to RSS headline updates from:
Powered by FeedBurner

Site Search

Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

« Rock the Garden: music, burgers, and hanging with Yeasayer on the sidewalk. | Main | Whole Grain Amaranth Goji Berry Muffins (gluten free, vegan, low sugar) - and what's the deal with all these baked goods? »

Spontaneous One-Bowl Chicken Coconut Soup (gluten free)

Today is an awesome day; it is days like this that make the bone chilling cold and mind-numbing darkness of the Minnesota winter worth it.  The sun is shining, a gentle breeze is in the air, and it will be about 80*.   I woke up and cleaned up the house, rocked it at yoga, then went to my acupuncturist and had an awesome treatment.  By the time I got home, a little after noon, I was freakishly hungry.  As I walked past the little Vietnamese neighborhood restaurants on the way to my apartment, feeling the warm sun on my shoulders and a grumble in my tummy, I was very tempted to stop in and get a steaming bowl of phở  to eat at a sidewalk table - but I resisted.

My fridge is FULL of food.  I went to the farmer's market in downtown Minneapolis on Thursday over the lunch hour and got a ton of kohlrabi (I'm going to pickle some!), collards, and sugar snap peas.  Then after work, I went to my garden space at my friend Amy's house, and harvested a huge bag of kale, chard, and herbs.  Combined with my trip to the grocery store earlier in the week, and yesterday's end-of-week food handouts from the food photo shoots at work, my fridge is fuller than it has been in ages.  It looks like I'm feeding a family of 4.  To top it off, I had leftovers: a little bag of leftover mung bean sprouts, a few little heads of almost wilty bok choy, and chicken drumsticks and stock from the other day. I love homemade chicken stock - after picking the meat off the drumsticks, I put the bones and skin back in the slow cooker with more water and herbs.  Oh, the stock was so nourishing and delicious; I find very few things as nourishing as a cup of homemade chicken stock.
After pondering my undeniable desire for pho, and the large bowl of stock sitting in my fridge, I  decided to concoct my own little southeast Asian-style soup using my leftover chicken meat and some of the other goodies from my fridge like creamed coconut, fresh basil, homemade sauerkraut, and mung bean sprouts.  Ooh, so good!  This is the best way to use up wilty bok choy and leftover chicken thus far.  The vegetables are just cooked until tender, the chicken is tender, and the broth is rich and coconutty.  This basic idea would work with any kind of leftover vegetables, meat, or soy-based proteins like tempeh or tofu.  Just make sure you have some good meat or vegetable stock to use as your base, and you'll have an awesome meal in 10 minutes flat.  If you can eat ginger root, a little fresh grated ginger added while heating the stock would be delicious!
What a perfect lunch.  It is the perfect thing to carry me through the rest of the day; later this afternoon, I heading over to Rock the Garden, an annual music festival held in the Minneapolis Sculpture Garden at the always-fabulous Walker Art Center.  If I had to choose between food and music as my top passion/obsession, it would be a hard choice; both feed me in very important, albeit different, ways.  Local act Solid Gold will be kicking off the evening, followed by Yeasayer, Calexico, and the Decemberists.  I can't wait!  Good thing I'll have a bowl of chicken soup in my belly, because goodness knows there will be very little - if anything - to eat at the food vendor carts at the festival.  It is these type of events - 7+ hours, outside, no carry-ins allowed - that are especially challenging for those of us with restrictions.  I plan on sneaking in some snacks in my bag, and I am hoping they don't get confiscated at the entrance! : )   
Last year I made it in to Rock the Garden with a bunch of vegetables and some chicken.  But by about 8 pm, major hunger and low blood sugar drove me to order a hamburger with grilled onion sans bun out of desperation.  This year I plan to sneak in a bag of baby carrots, an AllerEnergy bar, some sunflower seeds, and some backup meal-replacement protein powder just in case.  Who knows - there might be something there I could eat after all.  I know there was Chipotle last year, as well as a local Middle-Eastern place - so I might be able to find some unadulterated meat, rice, or whatever vegetables might be around for garnish.  And if worst comes to worst, I can always sneak out between acts and ride my bike over to the co-op down the street to grab dinner.   Regardless, I'm not going to starve, and it will be a great time.  Heck, maybe I'll be so distracted by rad music and my awesome posse of friends that I won't need to eat!  If only I really believed that would happen....  
If you aren't going to Rock the Garden here in Minneapolis, blast some tunes through your window and rock it out with your favorite posse in your own garden.  I hope your day is going as wonderfully as mine, and enjoy the summer sun!  With this soup in your belly, it is bound to be a good day.
serves 1
1 1/2 c chicken stock or other meat/vegetable stock or broth
chunk of creamed coconut
4 oz chicken or other meat or soy-based protein
1 c broccoli (or other vegetable)
2 small baby bok choy (or other leafy green), sliced thin - about 1 c
1 handful mung bean sprouts
1/4 c sauerkraut or kim chee
sea salt
fresh basil
  1. Steam broccoli (or vegetable of choice) until just tender.
  2. In a small saucepan, heat stock until just boiling to kill off any bacteria that might have grown sitting in your fridge.  Turn down to low, and add creamed coconut and a pinch of sea salt and stir until dissolved..  Add protein and bok choy and heat until just warmed through.  
  3. Pour soup into bowl, adding steamed broccoli, bean sprouts, sauerkraut, and torn up fresh basil leaves.
  4. Eat immediately!


PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments (3)

Congratulations! These little victories make such a huge difference don't they?! I just started this whole diet thing a few months ago and I'm already feeling much better. I have had Rheumatoid Arthris since I was 15. Now I'm 23 and finally getting control! I was told that I'd be in "food prison" during this process. But I just wanted to say that your website and the others you follow have been extremely helpful to me. I have been able to eat better and still enjoy what I'm eating! Thanks so much!

June 24, 2009 | Unregistered CommenterKari Rasmussen

Congratulations to you for getting control, that is awesome! Yes, the small victories make all the difference. "Food prison" is such a good phrase for it, seriously! You hit the nail on the head. And while it feels like prison, at the same time there is such freedom - freedom from feeling awful, freedom in knowing that you are making empowering choices, freedom in seeing a future that is more hopeful. I'm glad you enjoy the blog and have found it helpful. I'm honored to be an influence in your healing process, and wish you luck in your journey. Hope to see you around the blog often! XOXO Kim

June 24, 2009 | Unregistered CommenterKim

I admire your resourcefulness and creativity. Creating these healthy recipes that are low in cost but high in flavor is a challenge to many with to your directions, it makes cooking look so easy. Thanks for this new soup recipe.

July 30, 2011 | Unregistered CommenterYoga Teacher Training
Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo