Thai Chicken & Mushroom Soup
Servings: 2
Calories: 478kcal
Ingredients
- 1 1/2 tsps Coconut Oil
- 1 Garlic (clove, minced)
- 1 tsp Ginger (minced)
- 3 cups Chicken Broth
- 1 tbsp Coconut Aminos
- 1/4 oz Lemongrass (peeled, chopped into large pieces)
- 8 ozs Chicken Breast (skinless, boneless, chopped into cubes)
- 1 1/2 cups Shiitake Mushrooms (sliced)
- 1 cup Canned Coconut Milk
- 1 tbsp Lime Juice
- 1/4 cup Thai Basil (chopped)
Instructions
- In a pot over medium heat, add the coconut oil, garlic and ginger. Sauté for 1 minute. Then add the broth, coconut aminos and lemongrass. Bring to a simmer, reduce heat to medium-low and cook for 15 to 20 minutes.
- Add the chicken and mushrooms and cook for 10 minutes or until the chicken is cooked through. Remove from heat. Remove the lemongrass stalks and discard. Add the coconut milk and lime juice. Stir to combine.
- Divide into bowls and garnish with basil. Enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to three days.Additional Toppings
Add leafy greens such as spinach or kale.No Lemongrass
Use extra lime juice instead.No Coconut Aminos
Use tamari or soy sauce instead.No Thai Basil
Use regular basil, cilantro or mint instead.
Nutrition
Serving: 2g | Calories: 478kcal | Carbohydrates: 24g | Protein: 31g | Fat: 29g | Cholesterol: 90mg | Sodium: 1607mg | Fiber: 2g | Sugar: 9g | Vitamin A: 325IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 2mg
