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Creamy, Coconut, Chicken Soup
Ingredients:
- 30 ounces coconut milk*
- 2 teaspoons lime juice
- 1/8 cup mild sweet chili sauce (Thai sauce)
- 3 cloves garlic, crushed
- 1 quart chicken broth
- one 3-inch gingerroot, peeled and sliced
- 1 tablespoon soy sauce (fish sauce is also good)
- coconut oil, as needed
- 2 cups raw chicken, cubed
- 2 green peppers
- 10 medium-sized mushrooms, sliced
- salt and pepper, to taste
Directions:
Simmer all ingredients except chicken and green peppers together in a medium-sized pot.
Meanwhile, heat coconut oil in a skillet. Sauté chicken, green peppers, and mushrooms and season with salt and pepper, if desired. Add to soup and simmer until ginger flavor is strong.
You could also add carrots or other colored peppers to add variety.
*To make coconut cream milk, stir approximately 1 teaspoon of Coconut Cream Concentrate to every 6 ounces of water or make homemade coconut milk.
Recipe submitted by Delight, Burns, OR.
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