- Shelf Stable Unsweetened Original Almondmilk
- Unsweetened Original Almondmilk
- Cook Time
- 25 Minutes
|Total Fat||30 grams|
|Total Carbohydrates||20 grams|
In a large pot, saute garlic, shallots, bell pepper, and carrots in oil with cumin and black pepper over medium-high heat. Once vegetables start to soften, add chili paste, soy sauce, and the zest and juice of 2 limes.
Whisk in almond-coconut milk and 2 cans of coconut milk until mixture comes together. Add more chili sauce, salt, pepper as needed. Break up head of cauliflower and add to soup base. Stir in pre-cooked, diced chicken breast or pre-cooked meat alternative.
Continue cooking soup over medium heat until cauliflower is softened, about 10-15 minutes.
Serve with cilantro, jalapenos, and pita wedges.
Courtesy of: USSA Chef Allen Tran