Coconut Chicken Soup
By: Shoshanna Levy
Published: Thursday, August 11, 2011 - 11:58am

Ingredients




1 tbsp coconut oil
½ onion, chopped
1 jalapeno, diced
4 cups chicken stock
1 can coconut milk
½ pound mixed mushrooms, sliced
1 head broccoli, chopped (stems too)
1 pound chicken thighs skinless-boneless, cut into 1/8 inch thick pieces
1 large heirloom tomatoes, roughly chopped
1 avocado, sliced
handful of organic cilantro

Preparation

1 Warm oil in a large saucepan over medium heat 2 Add onion and jalapeno, stirring frequently until softened --2 to 5 minutes 3 Stir in stock, coconut milk and bring to a simmer 4 Pour broth through a fine mesh strainer and discard solids 5 Return broth to saucepan 6 Reduce heat to medium , add mushrooms and broccoli and cook until tender --2 to 3 minutes 7 Add chicken and cook, stirring constantly, until no longer pink --1 to 3 minutes 8 Add tomatoes 9 Ladle soup into bowls and garnish with avocado 10 Serve with wedges of lime 11 Top with cilantro

Comments:
zulaikha abdulhamid

look really nice, can't wait 2 try it