| | Directions | | Place coconut milk, chicken stock, lemon juice, ginger, carrot, and Thai curry paste into a 2 to 4 quart sauce pan and bring to a simmer over medium-high heat. When carrots are about halfway cooked, add cauliflower florets and lower heat to medium, until the vegetables are all nearly cooked through, about 5-8 minutes. Add chicken meat and simmer a few more minutes. Stir in chopped basil leaves and season with salt and more curry paste to taste. |
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| Ingredients | | - |  | 1 can coconut milk |
| - | | 3 cups chicken stock |
| - | | Juice of 1 lemon |
| - | | 2 teaspoons fresh ginger, peeled and grated |
| - | | 2 carrots, thinly sliced |
| - | | 1/4 teaspoon Thai curry paste |
| - | | 1 head cauliflower, cut into small florets |
| - | | 2 cups cooked chicken meat, diced |
| - | | 4 fresh basil leaves, chopped or 1 teaspoon dried basil |
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