Ingredients for 4 Servings
-
2 garlic clove, crushed
1 Tbsp ginger root, grated
2 tsp lemon grass, ground
1 Tbsp coriander, ground
1/8 tsp cayenne pepper
1 Tbsp ghee or butter
1 chicken, cooked and de-boned
14 oz coconut milk, canned (unsweetened)
2 tsp Nellie & Joe’s Key Lime Juice
2 cups chicken stock
1 packet Sweet ‘n Low®
¼ cup cilantro, fresh and chopped
Total Time
Goes Great with
Preparation
- 1. De-bone roasted chicken and cut into small bite sized pieces.
2. Chicken Stock: Place chicken bones and skin in 3 cups of water, add 2 tsp of salt. Boil until reduced to approximately 2 cups. This will take about 20-30 minutes. Make stock while preparing other ingredients. Alternatively, you can use 2 cups of canned chicken stock.
3. In soup pan, melt ghee on medium heat. Add and sauté garlic, lemon grass, coriander and cayenne for one minute. Add ginger and sauté 1 minute (careful not to burn). Add lime juice and sauté 1 minute. (This step is important to do in the order listed).
4. Add coconut milk and chicken. Bring to a slow boil. Add chicken stock, cilantro and Sweet ‘n Low®, simmer for at least 10 minutes and serve.
Notes
Nutritional Facts:
Makes 4 servings
Amount Per Serving:
Calories 249.3
Total Carbs 4.4 g
Total Fat 18.9 g
Protein 13.3 g
Additional Notes:
If you don’t have Nellie & Joe’s Key Lime Juice – substitute twice the amount of fresh lime juice. This soup can sit on low heat as long as needed. Second & third day – it’s just as good!
Goes Great with
4 hr 30 min
