Coconut-ey nourishing goodness in a bowl. One for the whole family to slurp up.
Ingredients:
- 3 cups chicken stock
- 1 thumb-sized piece of fresh 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 lengthways
- 1 medium carrot, julienned
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, minced
Method:
- In a pot, bring chicken stock and ginger to boil, then reduce heat to low and simmer for 5 mins
- Stir in coconut milk, fish sauce, agave, chicken mushrooms and carrot
- Just before serving, stir in lime juice and cilantro
- Serve
