4 Servings 25 min Cook
1/2 Medium (2-1/2" dia) Onions
2 Cloves, minced Garlic
1 Tbsp Coconut Oil
1 3/4 Cup Coconut Milk
3 Cup Chicken Broth
1 Tsp Sriracha Sauce
1/2 Tsp Ginger
1 Tsp Salt
1 Lime yields Lime Juice
1/2 Tbsp, chopped Basil
8 Oz Chicken Breast
1/4 Cup chopped Onions
Sauté chopped white onion and garlic in the coconut oil in a medium pot over medium-high heat until translucent.
Chop chicken into thin slices.
Add chicken stock, coconut milk, and all seasonings and simmer about 15 minutes, reduce heat if it starts to boil.
Add the chicken and then bring soup back up to temperature, usually takes 5-10 minutes to cook through.
Top each bowl of soup with basil and/or cilantro and garnish with the green onions.
