This nourishing soup is perfect during cold and flu season!
1 small knob fresh ginger
1 clove garlic
1 medium carrot
1 small zucchini (or 1/4 – 1/2 of a larger one)
1/4 cup shredded cooked chicken
a few dashes coconut aminos
1 cup (8 oz.) chicken broth
2 Tbs. fresh cilantro
one small wedge of lime
a drizzle of sriracha
Mince or grate a bit of ginger and garlic into a big soup bowl. Peel carrot and zucchini with a vegetable peeler, then keep on peeling long ribbons from each one and put them in the bowl. These are your “noodles”. Add chicken, then sprinkle on some coconut aminos. Heat broth to a full boil either on stovetop or in microwave (just be very careful with the latter). Pour broth over vegetables and seasonings in bowl. Dunk all the veggies and meat under the broth and let them steep/cook for a minute or two. Top with fresh cilantro, a squeeze of lime and as much sriracha as your guts can handle. Slurp up with chopsticks. Serves one.