This super quick soup is the perfect way to make use of the leftover roasted chicken you may have picked up at the supermarket.
6 cups low sodium chicken stock
1 14 oz can coconut milk-shaken
12 oz cremini mushrooms- sliced
2 cups shredded cooked chicken
¼ cup fish sauce
¼ cup fresh lime juice (3 limes)
¼ cup fresh cilantro
In a large saucepan bring the chicken broth and coconut milk to a simmer. Add muchsrooms and chicken and cook stirring occasionally for 4 minutes.
Stir in fish sauce and lime juice and serve with cilantro.