Tuesday, August 9, 2011

Ginger Coconut Chicken Soup From Kristi's Kitchen


14 oz. coconut milk
1 c. organic chicken broth
1/4 -1/2 c. cooked, shredded organic chicken
1 tbsp. chopped fresh cilantro
2 tbsp. grated organic carrots
5/8 tsp. (1/2 + 1/8 tsp.) ground ginger
1/2 tsp. garlic powder
1/2 tsp. sea salt

garnish with fresh cilantro leaves


-Combine all ingredients in medium sauce pot on medium heat
-Bring to a boil
-Reduce heat to medium low and simmer for 10 minutes and ENJOY!

(makes 2 nice servings)

Today's 10 minute throw together... "What are we going to do for lunch!??!" special... and it turned out so spectacular that it became the feature of the day!

Let me know what you think!

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