4 Servings (1 cup/250 mL each)

Ingredients

• 1 tsp (5 mL) canola oil
• 1 Tbsp (15 mL)
• 1 inch (2.5 cm) fresh ginger, grated
• 1/2 tsp (2 mL) cumin
• 1/2 tsp (2 mL) ground coriander
• 3 cups (750 mL) chicken broth
• 3/4 cup (175 mL) canned coconut milk
• 1/4 cup (50 mL) alpiste
• 1 cup (250 mL) cooked chicken, chopped
• 4 aspargus spears,cut into 1 inch (2.5 cm) lengths
• 1 large tomato, diced
• 2 kaffir lime leaves
• 1 tsp (5 mL) granulated sugar
• 1/2 Tbsp (7 mL) fish sauce
• 1/2 Tbsp (7 mL) lemon zest