Ingredients
3 tablespoons
olive oil or coconut oil (to coat bottom of soup pot) 1 pound
chicken breast (cut into bite sized chunks) 2
leeks (white and light green parts only, cleaned well and sliced) 1
red pepper (slivered) 15
large mushrooms (sliced) 2 cans
full fat coconut milk (15 oz) 6 cups
chicken or vegetable broth 1
block of tofu (optional, cubed) 1 package
cleaned spinach (chopped) 1⁄3 bunch
fresh cilantro (chopped) 1
lime (juiced)Yields:
Instructions
Coat the bottom of a soup pot with oil. Over medium heat, brown the chicken. Add leeks, red pepper and mushrooms and saute for 5 minutes until soft. Add coconut milk and broth. Bring to a boil, reduce heat and simmer for 15 minutes.
Add tofu (optional), spinach, cilantro, and lime juice and heat until greens are just wilted. Add salt, pepper and hot sauce to taste. (Recipe #827)