2-4 Servings
Ingredients:
1 Tbs coconut oil
1 onion, sliced
1 red bell pepper, sliced
6 cloves garlic, minced
1-inch piece ginger, minced
1 jalapeno, sliced (optional)
1 Tbs lemongrass, minced (or 1 stalk, chopped into 3-inch segments)
2 lb chicken breast or thigh, sliced thin
1 can coconut milk
1 Tbs fish sauce
2 Tbs lime juice
1 Tb hot sauce (adjust based on desired spiciness)
16 oz chicken stock
2 c mushrooms, sliced thin
2 Tb fresh cilantro, chopped
2 c spinach or other greens
Directions:
1. Heat coconut oil in a large pot or Dutch oven over medium high heat.
2. Add onion, bell pepper, garlic, ginger, jalapeno, and lemongrass. Saute for 4-5 minutes, or until starting to brown (caramelize).
3. Add chicken; continue cooking another 5-10 minutes, or until chicken starts to brown*.
*Note: don’t stir too often – you are more likely to brown the chicken if you leave it alone!
4. Add coconut milk, fish sauce, lime juice, hot sauce, and stock.
5. Reduce heat to low, allowing the soup to gently simmer for 15-20 minutes.
6. Turn off heat, add mushrooms, cilantro, and greens. Serve immediately for keep for up to 3 days.
