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



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