Coconut Soup

Ingredients
Serves 6–8
3 tablespoons butter
1 medium onion, finely chopped
1 1 ⁄ 2 tablespoons tapioca flour
5 cups sugar-no cost chicken broth, separated
2 cups unsweetened coconut flakes
1 1 ⁄ 4 cups complete-weight canned coconut milk
1
⁄ 4 cup chopped fresh cilantro (optional)
1. Soften the butter in a higher skillet around medium warm. Sauté the onion in butter until smooth, about 10 minutes.
2. Mix the tapioca flour into 1 ⁄ 2 cup of the chicken broth. add to the onion and stir
Previously mentioned medium heat right up until thickened.
3. Move the blend to the slow cooker and add the being broth.
4. Add and warm on a small atmosphere for 2–3 several hours.
5. Preheat the oven to 350°F. Level the coconut flakes in a solitary layer on a baking
Sheet. Toast in the oven for 10 minutes, stirring sometimes, until the coconut is
Somewhat browned.
6. An hour right before serving, add the coconut milk to the slow cooker. Stir to mix.
7. To serve, ladle the soup into bowls and sprinkle with toasted coconut. Instead,
You can add the cooked meat of your final decision, and sprinkle with recently chopped
Cilantro.