Thai Coconut Chicken Soup

2-3 Tbsp Olive oil

2 Tbsp good butter

4-5 scallions chopped including most of the green part

3 medium zucchini chopped small bite sized pieces (add more if you like a chunkier soup)

½ tsp Cayenne Pepper

2-3 garlic cloves, minced

1 lb thin sliced chicken breast, cut into bite sized chunks

1 can coconut milk full fat 13-15oz

4-5 cups chicken broth (I use better than boullion)

¼ tsp ground thyme

½ lb fresh baby spinach (use more if you like a chunkier soup)

Salt and pepper to taste

Gently heat oil and butter over medium heat. Stir in scallions and cook until softened 1-4 minutes. Add zucchini, garlic and cayenne pepper.  Stir until zucchini is turning translucent and weeping. Add in chicken and stir until cooked through...about 5-8 minutes. Add in canned coconut milk and chicken broth.  Bring to a boil and add in thyme and spinach. Turn down heat to a simmer. Stir until spinach is fully wilted. Taste broth for need of salt and pepper (you might not need to add depending on your pallet). Simmer for 15-20 minutes.  Serve and enjoy.