Coconut Soup

From The Fourfold Path to Healing

Serves 4

  • 1 quart chicken or fish stock
  • 1 14 oz can whole coconut milk
  • ¼ tsp dried chili flakes
  • 1 tsp freshly grated ginger
  • juice of 1 lemon
  • sea salt
  • about 1 cup chicken (cooked or raw) or fish
  • several green onions, very finely chopped (optional)
  • 1 Tbsp finely chopped cilantro (optional)

Bring the stock to a boil, skim off any foam that rises to the top and add coconut milk, lemon juice, chili flakes and ginger.  Cut chicken or fish into small pieces.  Add chicken or fish to soup and simmer for about 15 minutes.  Season to taste with sea salt.  Ladle into soup bowls or mugs and garnish with optional onions and cilantro.


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