3 cups chicken stock
1 piece of ginger 1 inch, sliced thin
1 cup coconut milk (see recipe below)
1 tbsp fish sauce
2 tsp agave nectar
2 cooked chicken breasts
1 cup oyster mushrooms
1 carrot, juliened
5 to 10 fresh snow peas
2 tbsp lime juice
1/4 cup fresh cilantro
1. in a pot bring chicken stock and ginger to a boil,reduce heat and simmer 5 minutes.
2. Stir in coconut milk, fish sauce, agave, chicken, mushrooms, snow peas and carrot.
3. just before serving stir in lime juice and cilantro
This is an easy dish to make with leftover chicken.
2 cups hot water
2 cups dried or desiccated coconut
Add coconut to hot water, let steep for 10 minutes, place in food processor for 1 minute. strain through a fine sieve and you have the freshest most delicious coconut milk…unless you own a machete and a fancy grating device (which my friend does) and you can grate the coconut meat right from the nut, which I know most of us don’t or aren’t even brave enough to try. I have found I get a thicker coconut milk when I use desiccated coconut.