Thai Chicken Soup

4 cups of Imagine Organic Chicken Stock

2 Kaffir leaves left whole

3-inch piece of lemon grass stem minced

3-inch piece of fresh grated ginger

1-cup fresh cilantro leaves

1/2 cup medium shaved carrots rounds

1 bunch shredded lengthwise green onion

1 tablespoon Medium curry powder

1/2 tsp. Cumin powder

2 small fresh red Thai chili, slivered

2 cups Raised right Diced cooked chicken ½ white meat, ½ dark meat

1 cup cleaned and sliced and stemmed shitake mushrooms

Salt to taste

Bring chicken stock to a boil in a medium soup pot with a lid
Add all the ingredients holding back the carrots, and cilantro leaves, and lower heat to a simmer
Cook for 10 minutes, add the carrots and cilantro simmer a further 5 minutes. Remove Kaffir leaves before serving.
Ladle soup into shallow soup bowls and serve immediately.

Serves: Serves 6