Chicken Soup with Coconut Milk

By BClover

Ingredients

• 1 can coconut milk
• 3 C chicken stock
• Juice or one lemon or two limes
• 2 t fresh ginger, peeled and grated or minced
• 1-2 carrots, thinly sliced
• 1/2 t crushed red pepper flakes
• 1 head of cauliflower, cut into small florets
• 1-2 C cooked chicken, diced
• 1 t dried basil

Details

Servings 1
Adapted from tastebook.com

Preparation

Step 1

directions

Place coconut milk, chicken stock, lemon/lime juice, ginger, carrot, and red pepper flakes into a 2-4 quart saucepan and bring to a simmer over medium-high heat. When carrots are about half-way cooked, add cauliflower florets and lower heat to medium, until the vegetables are all nearly cooked through, about 5-8 minutes. Add chicken meat and simmer a few more minutes. Stir in basil and season with salt and more hot spice to taste.

Source: Primal Blueprint Cookbook