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


What Are The Areas Of Your ife You WantTransformed Today?

What Are The Areas Of Your ife You Want
Transformed Today?

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