Coconut Chicken Soup
- 3 cups chicken stock
- 1 fresh thumb-sized piece of ginger, sliced into thin coins
- 1 cup coconut milk
- 1 tablespoon fish sauce
- 2 teaspoons agave nectar
- 6 ounces leftover chicken
- 1 cup mushrooms, rinsed, drained and sliced in half lengthwise
- 1 medium carrot, julienned
- 2 tablespoons lime juice
- ¼ cup fresh cilantro, minced
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Carrot, medium (1)
- Cilantro, fresh (1/4 cup)
- Ginger (1 fresh thumb-sized piece)
- Mushrooms (1 cup)
- Meat
- Chicken (6 ounces)
- Canned Goods
Chicken stock (3 cups)- Coconut milk (1 cup)
- Condiments
- Fish sauce (1 tablespoon)
- Cooking & Baking
- Agave nectar (2 teaspoons)
- Drinks
- Lime juice (2 tablespoons)
Preparation
Read recipe preparation on elanaspantry.com
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Recipe Stats
Published November 9, 2009 (3 years ago).
3 people saved this recipe.
