CHICKEN COCONUT SOUP

I am adapting this recipe from Nourishing Traditions (Pg 198) with metric measures. Sniffling season is upon us, and this is a winter warmer that is sure to satisfy.
 
Chicken stock

• 1 tin of coconut milk or a packet of creamed coconut
• ¼ tsp of chilli flakes
• 1 tsp grated fresh ginger
• Juice of 1 lemon
• Sea salt
• Green onions finely chopped
• 1 tblsp coriander chopped

 
Optional ingredients…

• Shredded chicken
• Pasta
• Mushrooms
• Leftover cooked vegetables

 
Method
Bring the stock to the boil and skim off any foam that rises to the top. Add coconut, lemon, chilli and ginger. Simmer for 15 minutes. Add chopped onions and coriander. 

Anne Maher