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2 Tbsp coconut oil 1 bunch green onions, thinly sliced 4 cloves garlic, minced 2 Tbsp grated fresh ginger 2 stalks lemon grass, chopped (see recipe) 1 jalapeno, seeded and finely chopped 4 cups chicken stock 1 15-ounce can shiitake mushrooms, drained 1 13.5-ounce can coconut milk 2 tsp fish sauce 1 Tbsp fresh lime juice 1 lb boneless skinless chicken breast salt to taste fresh cilantro lime wedges Prepare lemon grass stalks by cutting off and discarding woody root tips until purplish rings begin to show. Remove the loose dry outer layers and then cut the dense inner stalk into 3" segments. Melt the coconut oil in a large saucepan over medium-low heat. Add green onions, garlic, ginger, lemon grass and jalapeno and cook, stirring continuously, for two minutes. Increase heat to medium and add stock, mushrooms, coconut milk, fish sauce, lime juice and chicken. Bring to a boil, reduce heat and simmer, uncovered, until the chicken is done (no pink inside, internal temperature of 165 degrees F), about 15 minutes. Adjust seasoning as desired. Remove the chicken breast, allow it to rest for 2 minutes, then use two forks to shred it and return it to the soup. Garnish with fresh cilantro and a lime wedge. From The Whole30 Cookbook. This recipe was added: 5 March 2024 |