Ingredients
2
leeks (white and light green parts only, cleaned well and sliced) 1
red pepper (slivered) 15
large mushrooms (sliced) 1 pound
chicken breast (cut into bite sized chunks) 2 cans
coconut milk (15 oz., full fat) 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)Instructions
Coat the bottom of a soup pot with oil. Saute the leeks, red pepper and mushrooms until soft. Add chicken, coconut milk and broth. Simmer for 15 minutes. Add tofu, spinach, cilantro, and lime juice and heat until greens are just wilted. Add salt, pepper and hot sauce to taste.