A few quick side notes, we used low sodium chicken broth and seasoned it after with a sprinkle of sea salt which I thought worked out nicely, but you can use regular chicken broth. Just be cautious with the seasoning and do it to taste. You do not want this too salty. Also if you want a little heat add some finely chopped jalapenos with the seeds removed or some red pepper flake. Okay enough chit chat, to the recipe.
1 pound cooked, shredded chicken
3 c. chicken broth
2 2/3 c. unsweetened coconut milk
3 Tbsp. soy sauce
1 tsp. fresh minced, peeled ginger
1/8 tsp. sea salt
2 Tbsp. lime juice
pinch of chopped cilantro
(optional) 2 c. cooked rice
1. Combine broth and coconut milk in a pot and bring to a boil.
2. Reduce heat and mix in soy sauce and ginger. Let simmer for about 10 minutes. (Optional: If you plan to put this over rice, now s a good time to prepare and cook the rice as described on the rice package).
3. Stir in, chicken and lime juice. Simmer for about 5 to 10 minutes.
4. Recommended to be served over rice and sprinkle of cilantro and additional sea salt as needed.
5. Stuff face!
Might also enjoy:
|Cream of Broccoli Soup|
|Slow Cooker: Split Pea Soup|
(Greek Lemon Soup)