Chicken Soup with Coconut Milk Recipe

Place coconut milk, chicken stock, lemon juice, ginger, carrot, and Thai curry paste into a 2 to 4 quart sauce pan and bring to a simmer over medium-high heat. When carrots are about halfway cooked, add cauliflower florets and lower heat to medium, until the vegetables are all nearly cooked through, about 5-8 minutes. Add chicken meat and simmer a few more minutes. Stir in chopped basil leaves and season with salt and more curry paste to taste.