1 Tbsp. canola oil
1 Tbsp. fresh chopped ginger
4 garlic cloves, chopped
1 jalapeno, chopped
1 onion, chopped
3 carrots, chopped
2 stalks celery, chopped
1 potato, cubed
32 oz. chicken stock
2 cups water
3 cups cooked chicken
1 can light coconut milk
1/2 cup chopped cilantro
salt and pepper to taste

1. Heat oil in a large pot over medium heat.  Add garlic and ginger and saute until fragrant.  Add onion and jalapeno and cook for about 5 minutes.  Add carrots and celery and saute for about 5 minutes.  Add chicken stock and water and bring to a boil and simmer about 10 minutes.  Add potato and cook until potatoes are tender.  Puree soup in batches in a blender or food processor.  Add chopped chicken and coconut milk and simmer until hot.  Add cilantro, salt and pepper.  Enjoy!