Coconut//Peanut//Chicken Soup

Coconut//Peanut//Chicken Soup

Makes 2 Servings

Ingredients:

1 Cup Chicken Broth {low sodium}

10 Baby Carrots {sliced in half, lengthwise}

1 chicken breast {sliced thinly}

1/4 Cup Basmati Rice {cooked}

1 3 Oz. Can of Coconut Milk

1 Tbs. Rice Vinegar

1 Tbs. Gluten Free Soy Sauce

2 Tbs PB2* {or regular peanut butter}

1 Handful Bean-sprouts

1.5 Cup Cabbage {chopped}

1/4 Cup of peanuts {to top, roasted & unsalted}

Directions.

1. Bring 1 cup of chicken broth to a boil. Add carrots, and let cook on low for 20 minutes or until carrots are soft.

2. Add chicken breast. Keep on medium until chicken is cooked.

3. Add rice, coconut milk, rice vinegar, soy sauce, and peanut butter. Stir on medium until all ingredients are fully incorporated. Add Bean sprouts and cabbage. Let cook until desired texture.

4. Reduce heat, serve with peanuts on top. 

Enjoy! 

*PB2 is essentially dehydrated peanut. It is basically powdered peanuts that you add water to to make it creamy. It can be found at health food or alternative food stores. It has far fewer calories than regular peanut butter and no oil. You don't need to add the water for this recipe.