If Ever There Was A Time ...

For a comforting bowl of chicken soup, the time is now!  Still anxiously awaiting the election results, so I decided to make this delicious Caribbean Chicken Soup with Coconut for lunch today.

3 tablespoons canola oil
5 cloves garlic, minced
2 tablespoons peeled and minced fresh ginger
1 large Spanish onion, peeled and diced
2 ribs celery, diced
4 carrots, peeled and sliced
1 large red bell pepper, diced
2 cups chopped cooked chicken meat
1 1/2 cups whole corn kernels
1 cup shredded coconut
12 cups chicken stock
Juice and zest of 3 limes
1 can (14 12 oz.) unsweetened coconut milk
2 teaspoons ground coriander
1/2 teaspoon allspice
8 dashes hot sauce
1 bunch chopped fresh cilantro
Kosher salt and freshly ground black pepper, to taste

In a stockpot over medium-high heat add the oil, garlic, ginger, onion, celery, carrots, and red pepper.  Saute for 5 minutes.  Add the chicken, corn, coconut, and stock.  Bring to a boil.  Reduce the heat to medium and simmer for 30 minutes.  Add the lime juice and zest, coconut milk, coriander, allspice, hot sauce, cilantro, salt and pepper.  Simmer an additional 5 minutes.

Makes 10 to 12 servings.