One of my favorite things about this recipe (in addition to its refreshing flavor) is that you can set it up the day before. Roast a whole chicken, clean off the extra meat and set aside; boil the carcass with roasted vegetables to make homemade stock and voila - the main ingredients are already there, better tasting and healthier than store bought alternatives - yum!
Coconut Chicken Soup
3 cups gluten free chicken stock (ideally, homemade - see above)
1-inch piece of ginger, peeled and cut into thin disks
1 cup (canned) coconut milk
1 tablespoon fish sauce
2 teaspoons honey or agave nectar
6 ounces cooked (ie leftover) chicken
1 cup mushrooms, cleaned and halved
1 medium carrot, cut into matchsticks
2 tablespoons fresh lime juice
1/4 cup fresh cilantro, minced
In a medium-sized pot, bring chicken stock and ginger to a boil, then reduce and simmer for 5 minutes.
Stir in the coconut milk, fish sauce, sweetener (honey or agave), chicken, mushrooms and carrot sticks.
Just prior to serving, add lime juice and cilantro. Serve.
Photo by Edsel L