• 6 cups chicken soup stock
• 9 mushrooms, sliced
• 1/2 teaspoon crushed red pepper flakes, or more if desired
• 3/4 cup raw chicken, diced
• 2 tablespoons cornstarch
• 11/2 cup low-fat coconut milk
• 3 cups bean sprouts, plus additional bean sprouts for garnish, optional
• coconut flakes, for garnish, optional

Preparation

1 Bring chicken soup stock to a boil. Add mushrooms and crushed red pepper flakes, and cook for 2 minutes.
2 In a separate bowl, coat chicken with cornstarch. Add chicken to pot, stir, and cook for another 2 minutes. Add coconut milk and bean sprouts.
3 Heat to just under a boil, to prevent coconut milk from curdling.
4 Serve topped with bean sprouts and coconut flakes, if desired.

Special instructions

This soup is so good you’ll think you’re in a restaurant.

Source:

The Complete Asian Kosher Cookbook