Use leftover chicken from prep-day. Make in bulk, freeze in individual servings for a quick meal!
| Prep Time | 10 Minutes |
| Cook Time | 25 Minutes |
| Servings |
Servings
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Ingredients
- 1 inch fresh ginger
- 1 lemongrass stalk
- 3 pints bone broth or chicken stock
- 1 lb fresh mushrooms sliced
- 1/2 lime zested
- 4 limes, juiced
- 1/2 cup cilantro chopped
- 2 cups cooked free range chicken, fish, or shrimp diced
- 1 14 ounce can coconut milk
- 4 tbsp fish sauce or more to taste
Ingredients
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Instructions
- Slice ginger into 1/4 inch slices.
- Cut lemongrass into 3 inch pieces.
- Press the lemongrass with pestle or with glass jar over cutting board.
- Bring bone broth and coconut milk to simmer in soup pot and add ginger and lemongrass.
- Simmer until broth is reduced by half.
- Remove and discard ginger and lemongrass pieces.
- Add mushrooms, zest and half of lime juice to reduced broth and simmer for 15 minutes.
- Remove from heat and diced add meat.
- Season with fish sauce and half of lime juice.
- Add more fish or lime juice depending on taste preference. Garnish with cilantro.
Recipe Notes
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