Spicy Chicken Thai Coconut Soup


coconut oil (to coat the pan)
4 teaspoons
ginger (minced)
2 teaspoons
garlic (minced)
2 teaspoons
lemon zest (or 1 stalk lemongrass per each tsp zest)
1 cup
sliced mushrooms
1 cup
chopped red pepper
1 1⁄2 teaspoon
Sambal Oelek (chili paste)
2 cans
full fat coconut milk (13.5 oz can)
4 cups
chicken broth
2 cups
shredded chicken breast
1⁄2 cup
chopped cilantro
2 tablespoons
fresh lime juice


In a soup pot, heat coconut oil and saute ginger and garlic for 3 minutes. Add lemon zest (or whole lemongrass stalks), mushrooms and red pepper. Add Sambal Oelek and coat vegetables. Add coconut milk and simmer for 5 minutes. Add chicken broth and simmer for another 10 minutes. Add shredded chicken and serve with with chopped cilantro and lime juice.

Dietary Preferences: