3 cups free range organic chicken stock
1 fresh thumb-sized piece of ginger, sliced into thin coins
1 cup coconut milk
1 tablespoon fish sauce
2 teaspoons agave nectar
6 ounces leftover chicken
1 cup mushrooms, rinsed, drained and sliced in half lengthwise
1 medium carrot, julienned 
2 tablespoons lime juice
¼ cup fresh cilantro, minced
Preparation
In a pot, bring chicken stock and ginger to a boil, then reduce heat to low and simmer for 5 minutes
Stir in coconut milk, fish sauce, agave, chicken, mushrooms and carrot
Just before serving, stir in lime juice and cilantro
Serve
