Primal Chicken Soup With Coconut Milk - cooking recipe

Ingredients

1 (13 1/2 ounce) can coconut milk
3 cups chicken stock
1 lemons, juice of or 2 limes
2 teaspoons fresh ginger, peeled and grated
1 piece lemongrass, 3 inch section (optional)
1 -2 carrot, thinly sliced
1/8 - 1/2 1 dash hot sauce or 1/2 teaspoon crushed red pepper flakes
1 head cauliflower, cut into small florets
1 -2 cup cooked chicken meat, diced
4 fresh basil leaves, chopped or 1 teaspoon dried basil

Preparation

Place coconut milk, chicken stock, lemon or lime juice, ginger, lemongrass (if using), carrot, and Thai curry paste or other hot seasoning into a 2-4 quart sauce pan and bring to a simmer over medium-high heat.
When carrots are about halfway cooked, add cauliflower florets and lower heat to medium, until the vegetables are all nearly cooked through, about 5-8 minutes.
Add chicken meat and simmer a few more minutes.
Stir in chopped basil leaves and season with salt and more hot spice to taste.
Remove lemongrass stalks, and serve in a bowl garnished with thinly sliced fresh basil leaves.