Thai Coconut Soup

Ingredients

3 tablespoons
olive oil or coconut oil (to coat bottom of soup pot)
1 pound
chicken breast (cut into bite sized chunks)
2
leeks (white and light green parts only, cleaned well and sliced)
1
red pepper (slivered)
15
large mushrooms (sliced)
2 cans
full fat coconut milk (15 oz)
6 cups
chicken or vegetable broth
1
block of tofu (optional, cubed)
1 package
cleaned spinach (chopped)
1⁄3 bunch
fresh cilantro (chopped)
1
lime (juiced)
 
salt and pepper (to taste)
 
hot sauce (to taste)
Yields:
servings

Instructions

Coat the bottom of a soup pot with oil. Over medium heat, brown the chicken. Add leeks, red pepper and mushrooms and saute for 5 minutes until soft. Add coconut milk and broth. Bring to a boil, reduce heat and simmer for 15 minutes.
 
Add tofu (optional), spinach, cilantro, and lime juice and heat until greens are just wilted. Add salt, pepper and hot sauce to taste.