Coconut Chicken Soup

Ingredients

• Onions

  Raw

  ½ medium or 55g

• Garlic

  Raw

  2 cloves, minced or 6g

• Coconut oil

  1 tbsp or 14g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 ¾ cup or 396g

• Chicken broth

  Soup, canned, less/reduced sodium

  3 cup or 720g

• Sauce, hot chile, sriracha

  1 tsp or 5g

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• Salt

  Table

  1 tsp or 6g

• Lime juice

  Raw

  1 lime yields or 44g

• Basil

  Fresh

  1 tbsp, chopped or 3g

• Chicken breast

  Broilers or fryers, meat only, raw

  8 oz or 227g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¼ cup, chopped or 25g

Directions

1. Sauté the chopped white onion and minced garlic in coconut oil in a medium pot over medium-high heat until translucent. Chop the chicken into thin slices.
2. Add the chicken stock, coconut milk, and all seasonings. Simmer for about 15 minutes, reducing the heat if it starts to boil.
3. Add the chicken slices and bring the soup back up to temperature, cooking for 5-10 minutes until the chicken is cooked through. Top each bowl with fresh basil and/or cilantro and garnish with green onions.

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