Coconut Lime Chicken Soup

This is an actual recipe without comedy. My comic tone just can't compete with you humming "Put the Lime in the Coconut" while you are reading the instructions. And my friend Carolyn won't be able to stop thinking about using coconut oil as a massage oil and/or "personal lubricant" (not recommended). Let's keep your mind in the game, girl!

Coconut Lime Chicken Soup

4 to 6 cups of chicken broth (I use whatever I've got enough of a carcass to make)
Juice of 1 lime
6 small scallions or 4 chunky ones, white and light green parts, finely sliced
1/2 teaspoon dried lemongrass
Thumb sized piece of ginger, finely minced
Red pepper flakes to taste, 1/2 teaspoon to as much as 2 teaspoons
1 to 2 cups of leftover chicken  (I like to use leftover roasted chicken picked from last night's dinner)
1/2 large head of bok choy, chopped into 1" chunks. If it's a skimpy head, throw it all in.
1/4 cup coconut butter
Unsweetened shaved coconut or cilantro--optional


Put the lime juice, broth, scallions, lemongrass, ginger, and red pepper flakes into a pot over high heat.
When it comes to a boil, reduce the heat and simmer for 10 minutes.  Add the chicken and bok choy. Stir in the coconut butter.
Simmer for another 5 minutes or soy and serve garnished with fresh shaved coconut or cilantro.  Serve as soup or over a bed of brown rice. If you want to bump up the protein and make it more filling, you can also add 1 drained can of garbanzo or cannelini beans with the chicken and bok choy.