Coconut Chicken Lime Soup

In large stock pot over medium-high heat, sauté chopped chicken in coconut oil until browned.

Pour in chicken stock, scraping up brown bits, then add lime juice, carrot, peppers, celery, ginger, cilantro, garlic, cumin and chili flakes. Bring to boil, then reduce heat, cover pot and let simmer for approximately 30 minutes.

Stir in rice. Reduce heat again, simmering on low while rice cooks, about 20 minutes.

Stir in coconut milk. Add salt and pepper to taste. Let stand for 5 minutes, then remove from heat.

For convenience, use a rotisserie chicken from the supermarket. Discard skin and remove meat from bones before chopping and measuring. For an extra kick of fresh flavour, combine 2 tbsp (30 mL) grated fresh ginger, ½ cup (125 mL) chopped cilantro, 2 cloves of garlic and ¼ cup (50 mL) fresh lime juice in blender and whir until smooth. Add to soup just before serving.