Recipe makes 4 servings.
Approximate Cook Time: 40 minutes
|1||medium||garlic clove(s), minced|
|1/4||head(s)||cauliflower, finely chopped|
|1||tablespoon(s)||curry powder, (any mix is fine)|
|4||cup(s)||chicken broth, (homemade is best)|
|3/4||pound(s)||chicken breasts, boneless, skinless, chopped or shredded and cooked|
|1||can(s)||coconut milk, full fat (403 mL)|
|1||tablespoon(s)||coconut, unsweetened shredded, for garnish|
|1/4||teaspoon(s)||black pepper, freshly ground, to taste|
- Heat a Dutch oven or soup pot over medium heat. Add the coconut oil and onion and cook until onions are soft, about 6-7 minutes.
- Add the garlic and cauliflower and continue cooking for 5 more minutes. Add the spices. Stir for 1 minute and add the chicken stock. Simmer on low heat for 10 minutes.
- Stir in the chicken, lime juice, and coconut milk. Simmer until soup is hot. Serve topped with coconut flakes and cilantro.