1 quart chicken stock
3 or 4 chicken parts (skinned, on bone)
1 can unsweetened coconut milk
1 teaspoon crushed red pepper flakes
1 tablespoon ginger, freshly grated
1 teaspoon garlic, freshly grated
juice of one lemon or lime plus zest
1 cup fresh mushrooms, chopped
1/2 cup carrot, grated
sea salt, to taste
ground pepper, to taste
1/4 cup cilantro leaves (or basil or mint)
1/4 cup sliced scallions or green onions
Place the chicken stock and chicken parts in a covered pot and bring to boil. Simmer for 60 to 90 minutes. Remove the chicken parts, remove meat from bones, and return meat to pot (discard the bones). Add the coconut milk, chili flakes, ginger, garlic, lemon juice and zest, mushrooms, and carrots to the chicken stock. Return to boil and then simmer for 10-15 minutes. Add salt and pepper to taste and sprinkle with cilantro and onions. Serves 4-6.
