Coconut Lime Quinoa Soup
Make it Vegan or with Chicken
This delicious, fresh tasting soup made with lime and cilantro essential oils will leave you full and feeling great! To make the vegan version use vegetable broth instead of chicken broth and don't add chicken.
Cook Time: 40 minutes
Serves: 6
Ingredients:
2 chicken breasts
4 cups chicken broth (or vegetable)
1 can of corn (juice drained)
1 can coconut milk
2 cups cooked quinoa(see below for cooking instructions)
1/2 medium onion chopped
1 lime juiced (2 limes if you want a bold citrus flavor)
4 drops lime essential oil
1 toothpick dipped about halfway into your bottle of cilantro essential oil
Salt and pepper to taste
Optional garnish:
Fresh cilantro
Avocado
Instructions:
Boil the chicken breasts in a medium sized pot in the chicken broth until fully cooked, (around 15-20 minutes once the broth starts boiling). If the chicken is not fully submerged in the broth you will need to flip in periodically to ensure both sides get fully cooked. When chicken is almost finished cooking add the diced onion (around 5 minutes left). You can check the chicken by taking a breast out and slicing it open. It is finished when it is no longer pink in the center.
When chicken is fully cooked remove it from the broth turning the burner to medium-low. Shred the chicken on a cutting board or plate using two forks, one stabbed into the breast holding it in place and using the other to shred it by pulling the prongs of the fork across the breast shredding it. Then return the shredded chicken to pot of broth.
Add all other ingredients, one can of corn, one can coconut milk, the cooked quinoa, the juice of one lime, three drops lime essential oil, and last stir the cilantro toothpick in the soup then discard the toothpick. Allow your soup to warm, around 5 minutes.
Then garnish you bowl with a couple sprigs of cilantro and avocado chunks if desired. ENJOY!
To cook the quinoa:
While the chicken is cooking rinse 1 1/4 cups uncooked quinoa in a colander.
Place your quinoa in a medium pot with 2 1/2 cups of water, and bring to a boil over medium-high heat. Boil over medium-high heat for 5 minutes, then reduce heat to low, and simmer stirring occasionally for around 10 minutes or until tender.
