Coconut Chicken Soup

This simple but flavourful soup is a good way to begin a rich meal; served in a bowl or mug, it is a powerful and comforting remedy for colds and sore throats.

Ingredients:

Method:

950ml Chicken Bone Broth Homestyle Original (or any flavour)
1 & 1/2 cups whole coconut milk or 375ml creamed coconut
1/4 tsp dried chile flakes
1 tsp freshly grated ginger
Juice of 1 lemon
Sea salt or Red Boat fish sauce (available from Just Green, Hong Kong)
Several green onions, very finely chopped (optional)
1 tbsp finely chopped coriander/cilantro (optional)Bring the stock to a boil, skim any foam that rises to the top and add coconut milk or creamed coconut, lemon juice, chile flakes and ginger. Simmer for about 15 minutes. Season to taste with salt or fish sauce. Ladle into soup bowls and garnish with spring onions and cilantro. Serves 4.

Recipe Source: Nourishing Traditions, The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, Sally Fallon with Mary G. Enig, Ph.D.