Coconut/Lime Soup

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Title : Coconut/Lime Soup
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Coconut/Lime Soup

Coconut/Lime Soup

Ingredients:

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, mushroomsgingerfish saucelime juicecayenne 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.


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