6 Servings (can easily be split in half)
- 2 quarts chicken stock
- 14 ounces Thai Kitchen Organic Coconut Milk
- 2 tsp freshly grated ginger
- 1 red bell pepper (omit if avoiding nightshades)
- 1 bunch cilantro
- 2 chicken breasts diced
- 1 cup short grain brown rice
- Zest of 1 lemon
- 1 lemon squeezed juice
- Salt and pepper to taste
- Green onions and lemon zest for garnish
- Bring stock, coconut milk and ginger to a boil. Add brown rice and simmer for 45 minutes.
- Add diced chicken breasts and simmer for 5 minutes until cooked all the way through.
- Add chopped bell pepper, cilantro, and green onions.
- Add salt, pepper and lemon to taste. Add more grated ginger as needed.
