1. In a heavy bottomed soup pot, slightly warm the oil and cook the

cubed chicken until lightly browned, approximately 2 minutes.

2. The carrot can be sliced by hand or by food processor or large blade

on hand grater. Add the sliced carrot to the cooking chicken.

3. Add miso and part of the water and make sure the miso dissolves.

Add lime, ginger, lemon grass, chili flakes and remaining water.

Bring to a boil.

4. Let simmer for a few moments and add coconut milk. Bring back to a

boil and simmer for 3 minutes. Finish with shredded Napa cabbage.

5. Serve hot and if desired garnish with sesame seeds.

Serves 4-6: 6 cups or 4 large bowls