Primal Chicken Soup With Coconut Milk

• 1 (13 1/2 ounce) can coconut milk
• 3 cups chicken stock
• 1 lemons, juice of or 2 limes
• 2 teaspoons fresh ginger, peeled and grated
• 1 piece lemongrass, 3 inch section (optional)
• 1 -2 carrot, thinly sliced
• 1/8 - 1/2 1 dash hot sauce or 1/2 teaspoon crushed red pepper flakes
• 1 head cauliflower, cut into small florets
• 1 -2 cup cooked chicken meat, diced
• 4 fresh basil leaves, chopped or 1 teaspoon dried basil

1. Place coconut milk, chicken stock, lemon or lime juice, ginger, lemongrass (if using), carrot, and Thai curry paste or other hot seasoning into a 2-4 quart sauce pan and bring to a simmer over medium-high heat.
2. When carrots are about halfway cooked, add cauliflower florets and lower heat to medium, until the vegetables are all nearly cooked through, about 5-8 minutes.
3. Add chicken meat and simmer a few more minutes.
4. Stir in chopped basil leaves and season with salt and more hot spice to taste.
5. Remove lemongrass stalks, and serve in a bowl garnished with thinly sliced fresh basil leaves.

coconut milk, chicken stock, lemons, fresh ginger, section, carrot, hot sauce, cauliflower, chicken meat, fresh basil

Taken from www.food.com/recipe/primal-chicken-soup-with-coconut-milk-497571 (may not work)