Toast the Season 2016 - Coconut Ginger Soup

Served for Toast the Season 2016, this soup was a big hit! A warm and comforting creation, let this rich dish full of bright flavors enhance your holiday plate.

Ingredients

• 2 - 16oz cans of Coconut Milk
• 16oz Chicken Stock
• 3 Green Onions - chopped
• 1/8 cup julienned carrots
• ¼ cup chopped or pulled chicken - cooked
• 1/8 cup fresh mint chopped
• 1/8 cup fresh cilantro chopped
• 2 T fresh ginger minced
• 1 clove fresh garlic minced
• Juice of 2 limes
• 1 T ground cumin
• 1 T ground turmeric
• 1 t ground ginger
• Salt
• Pepper

Directions

1. In a large soup pot pour in the coconut milk and slowly heat
2. Add the fresh garlic and ginger and allow to heat for 10-15 minutes
3. Now add the lime juice and chicken stock continuing to heat and allow to come to a light simmer
4. Next add your dry spices and incorporate into the liquid fully
5. Add your carrots, green onion, and chicken – allow to simmer for 30 minutes
6. Salt and pepper to taste, serve and garnish with Fresh Mint and Cilantro

Yield – approximately 6-8 6oz bowls