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)Yields:
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.