Coconut/Lime Soup

Coconut/Lime Soup

Ingredients:

• 1 lb. of organic chicken cubed
• 2-3 Tbs. Lime
• 2 cans of coconut milk
• 2 cans or 1 quart of chicken bone broth I use my homemade broth
• 1 stalk of lemon grass -cut, peeled & smashed or a few drops of lemongrass essential oil
• 2 Tbs of Red Curry (optional)
• juice of 2 limes or 2 Tbs. of lime juice
• 2-3 Tbs. fish sauce
• 1 in. piece of ginger minced or sliced or 1 tsp. ginger powder
• 1 sm pkg of mushrooms thinly sliced or 1 can of organic mushrooms
• sea salt to taste
• fresh chopped cilantro (for garnish)
• scallion (optional for garnish)
• cayenne powder to taste (optional) leave out for AIP

Directions:

• Heat pan over medium heat. Add in Lime and chicken and sauté for to 2 to 3 minutes. Salt slightly
• In a pot, bring coconut milk and chicken bone broth to a simmer over medium heat. Whisk to break up milk.
• Add in the chicken, mushrooms, ginger, fish sauce, lime juice, cayenne powder (optional)  and lemon grass.
• Lower heat & simmer until the chicken is done and the mushrooms are tender, 10 to 15 minutes.
• Sprinkle with green onion and fresh cilantro and serve steaming hot. I also love serving this over cauliflower “rice”.

*To slice the mushrooms thin, you can use a mandoline slicer like this.

*Lemongrass: First, peel the outer layers (they look like corn husks). Then with the back of your knife or a rolling pin, smash the lemongrass.  Then, cut into quarters.

*If you want it more nutrient dense, throw in a handful of spinach or some frozen broccoli.