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    Thai Chicken Soup with Coconut Milk (& Flu Fighter Stock)

    25 mins to make • Serves 6


    2 cups Chicken breast


    1 piece Ginger, root
    1 Jalapeno
    1 Lime
    4 oz Maitake
    1 bunch Scallion greens
    1 Handful Thai basil leaves and/or cilantro, leaves

    Canned Goods

    1 14.5-ounce can Coconut milk, light
    8 cups Flu fighter chicken stock


    1 1/2 tbsp Fish sauce
    1/2 tbsp Sriracha

    Baking & Spices

    1/4 tsp Turmeric, ground

    Oils & Vinegars

    1 1/2 tbsp Coconut oil, organic

    Nuts & Seeds

    1/2 tsp Cumin, ground


    1 pound baby boy choy (I used Choy Sum but that is not easy to find), whites and greens separated and thinly sliced
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