Coconut Lime Chicken & Crab Soup

by The Chef’s Kitchen

Shopping List

• 12 oz. chicken breast (diced small)
• 4 oz. crab meat
• 1 can of coconut milk
• 1 qt. of chicken stock
• 1 tbsp. of cilantro (chopped)
• 2 tbsp. of lime juice
• 1 tbsp. of fish sauce
• 3 button mushrooms (sliced)
• 2 tbsp. scallions (chopped)

Instructions

• In a soup pot, saute chicken breast over medium heat in vegetable oil until thoroughly cooked.
• Drain chicken, then add back pot.
• Add all other ingredients, except for crab meat.
• Bring to a boil, add crabmeat, and serve.