By Directions
Melt the coconut oil over medium heat in a large soup pot.
Add the shallot and saute until translucent.
Add in the garlic and ginger and saute until fragrant.
Add in the lemongrass, mushroom, seasonings and tamari. Let simmer for about 2 minutes.
Next add in the chicken stock, cooked chicken and coconut oil and mix well with a whisk until smooth.
Bring to a boil, then reduce heat and simmer on low for about 20 minutes to let the flavors come together.
Squeeze in the fresh lime juice and sprinkle in the zest and cilantro right before serving.
Ingredients
1 Tbsp Coconut oil
1 shallot diced
2 cloves of garlic, peeled and diced
1 inch segment of ginger peeled and diced
1 pound already cooked and shredded chicken (can use rotisserie chicken if needed)
1tbsp lemon grass (paste or fresh)
1 cup of sliced mushrooms, porcini or white
¼-1/2 tsp red pepper flakes
1 tbsp tamari or fish sauce
2 tbsp fresh squeezed lime juice
1 tsp lime zest
6 cups of chicken stock
1 14 oz can of unsweetened coconut milk
cilantro for garnish
