Chicken Coconut Soup

Adjust the number of chili peppers you use based on how hot you want the soup to be. The longer it's stored, the hotter it will get. Do not freeze this soup.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 3  cups  chicken stock
• 21  ounces unsweetened coconut milk
• 1  sweet potato, peeled and cut into 1-inch cubes
• 2  celery ribs, chopped
• 1 -2  small  dried arbol  chili, de-seeded and finely diced
• 3  tablespoons soy sauce
• 2  teaspoons soy sauce
• 2  ounces  unsweetened  limoncello (non-creamy variety)
• 1 1⁄2 teaspoons  minced fresh ginger
• 1  dash ground ginger
•  salt
• 1  lb boneless skinless chicken breast, thinly sliced (optional)
• 1⁄2 lime, zest of
• 1⁄2 lime, juice of

Directions

1. Bring stock and coconut milk to a boil in a large stock pot. Add potato and celery. Boil until celery is tender.
2. Reduce heat to low and stir in chiles, soy sauce, ginger, salt to taste and limoncello. Simmer for 10 minutes.
3. Add chicken and simmer until chicken is cooked through.
4. Stir in lime zest and juice.