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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This recipe was inspired by Jaden's Lemongrass Chicken and Coconut Soup from her fabulous book, The Steamy Kitchen Cookbook. /coconut-chicken-soup/ Ingredients:
3 cups chicken stock |
1 fresh thumb-sized piece ginger, sliced into thin coins |
1 cup coconut milk |
1 tablespoon fish sauce |
2 teaspoons agave nectar |
6 ounces leftover chicken |
1 cup mushroom, rinsed, drained and sliced in half lengthwise |
1 medium carrot, julienned |
2 tablespoons lime juice |
1/4 cup fresh cilantro, minced |
Directions:
1. 1. In a pot, bring chicken stock and ginger to a boil, then reduce heat to low and simmer for 5 minutes.
2. 2. Stir in coconut milk, fish sauce, agave, chicken, mushrooms and carrot.
3. 3. Just before serving, stir in lime juice and cilantro.
4. 4. Serve.
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