Author Notes
This recipe was inspired by Steamy Kitchen's Lemongrass Chicken and Coconut Soup.
http://www.elanaspantry.com/coconut-chicken-soup/ —elanaspantry
Ingredients
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3 cups
chicken stock
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1
fresh thumb-sized piece of ginger, sliced into thin coins
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1 cup
coconut milk
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1 tablespoon
fish sauce
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2 teaspoons
agave nectar
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6 ounces
leftover chicken
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1 cup
mushrooms, rinsed, drained and sliced in half lengthwise
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1
medium carrot, julienned
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2 tablespoons
lime juice
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1/4 cup
fresh cilantro, minced
Directions
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In a pot, bring chicken stock and ginger to a boil, then reduce heat to low and simmer for 5 minutes
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Stir in coconut milk, fish sauce, agave, chicken, mushrooms and carrot
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Just before serving, stir in lime juice and cilantro
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Serve
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