Prep Time
10 minutes
Cooking Time
40 minutes
Yields
4 servings
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 oz 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)
Directions
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.