Coconut Milk Stir Fried Soup

This is a delicious, very low carb soup. You can use any of your favorite vegetables (about 10 cups) that you would stir fry, and then simmer them in coconut milk. You can make a vegan version by using tofu or tempeh and vegetable broth instead of chicken.

Ingredients

2 tablespoons
unrefined coconut oil
2
red peppers (slivered)
1
onion (chopped)
1 pound
mushrooms (sliced thin)
2 pounds
boneless chicken meat (sliced thin)
1⁄2 bunch
fresh cilantro (chopped)
6
strands lemon grass (or juice of half a lemon)
2
piece of ginger (minced)
2 cans
full fat organic coconut milk
2 cans
water
2
limes (juiced)
1 can
diced tomatoes (15 oz can; or 2 cups fresh diced tomato)
8 drops
stevia (or 2-3 tsp of honey if permitted)
1 bunch
asparagus (cut into one-inch pieces)
1 pound
snow peas (stems removed, chopped coarsely)
2 tablespoons
chicken base (organic Better than Bouillon, or sub. veggie base)
 
hot sauce (optional)
Yields:
servings

Instructions

In a soup pot, melt the oil and add peppers and onions. Stir fry for two minutes. Add mushrooms, stir fry for two more minutes. Add chicken, cilantro, lemon grass, ginger, coconut milk, water, lime juice, tomatoes, and stevia, and let simmer for about 10 minutes.  Remove strands of lemon grass. Add asparagus and simmer for two minutes. Add snow peas and simmer until just barely done, 2-3 minutes. Taste broth. Add up to 2 TBS soup base. May be served with hot sauce or additional lime juice and cilantro.