Yield: 1 servings
|2||Chicken Breast;skinned, bone|
|5 cups||Chicken Broth|
|1 cup||Coconut Milk;unsweetened|
|2 tablespoons||Cilantro;chopped, fresh|
|½ cup||Bamboo Shoots;chopped|
|6 drops||Chili Oil|
In a large saucepan, cook chicken in broth until done. Remove chicken and tear into small chunks.
Add coconut milk and bamboo shoots to broth, heat.
Just before serving, add coriander, scallions and chicken to broth.
Add chili oil to taste, if desired.