Description
This Asian-inspired soup with chicken, coconut, and shiitake mushrooms is flavorful, nutritious, and so easy to make. With 30 grams of protein per serving and full of minerals and vitamins, this soup is the perfect weeknight meal that is Whole30 compliant, lectin-free, and keto-friendly.
Ingredients
- 1 stick lemongrass, smashed and cut into 1–2 inch pieces
- 1 thumb size or bigger piece of ginger, cut into smaller pieces
- 1 tablespoon coriander seeds
- 2 big garlic cloves
- avocado oil
- 4 chicken thighs or drumsticks with bones (choose pasture-raised chicken)
- 1 can full-fat coconut milk
- 1 tablespoon fish sauce
- about 2–3 cups of hot water (to cover the chicken)
- 1 oz (28 grams) dry shiitake mushrooms
- 1 bunch fresh cilantro
- salt and pepper to taste
- 1 organic lime
Instructions
- Add the ginger, lemongrass, garlic, and coriander seeds to a mortar and pestle and smash them slightly to release more of the flavor. Add them to a heated soup pot with a little avocado oil. Sautee the spices and aromatics until fragrant.
- Season the chicken with salt and add it to the pot. Cook it lightly on both sides, just to get infused with the spices and to seal the juices.
- Add the coconut milk, fish sauce, and complete with water, to cover the chicken.
- Add the dry shiitake mushrooms. Add some more salt, and juice of 1/2 lime and let it simmer for about 30 minutes.
- When the chicken is all cooked through, strain the soup (you want to remove all the hard pieces of lemongrass and ginger), remove the chicken from the bones, slice the mushrooms and add the chicken and mushrooms back to the strained liquid. Put back on the heat, taste, season with salt and pepper if necessary, and let simmer for a few more minutes.
- Finish with slices of lime and fresh cilantro.