Ingredients

Scale

1 1/2 – 2 cups cooked, cubed chicken breast
1 teaspoon fresh ginger root, peeled & chopped
2 cups chicken broth
1 can light coconut milk
2 Tablespoons fish sauce
1 Tablespoon honey
1 teaspoon turmeric
1/4 teaspoon cayenne pepper
2 cups leftover vegetable stirfry (recipe here)
Fresh cilantro leaves

Instructions

In a medium saucepan, heat the chicken, ginger, chicken broth, coconut milk, honey, turmeric and cayenne over medium heat to boiling.
Stir in the stirfry and cook for a few more minutes until everything is hot.
Serve hot with cilantro for garnish.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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