Soup Week 41 - Chicken Coconut

While moving into my new house, I discovered a can of coconut milk which I believe has been in my pantry for a very long time. So, rather than move it, I made it the basis for a lovely soup with the leftovers of my Thanksgiving chicken.

1 can coconut milk (2 cups)

3 cups chicken broth (homemade)

1 handful of leftover chicken

1 tbsp finely chopped ginger

2 chopped banana peppers (from my garden)

2 cups chopped chanterelle mushrooms (local, of course)

1/4 cup fish sauce

1 small leek, finely sliced (farmer's market)

1/2 lemon

salt and pepper to taste

Put everything in the pot. Bring to a boil, then simmer until it's cooked and yummy (I simmered it with the lid on about one hour). Remove lemon before serving.