Chicken Thai Soup

subheading: My recipe:

1quart home made bone broth in large soup pan.

*blend

3thumbs ginger

1med garlic bulb

2stalks lemongrass

**i blend these in my ninja until completely pulverized (use a little broth, it helps)

Bring to a boil & then Simmer 20 mins

(*if I’m using sweet potato noodles I add them right away as they take 25 mins to cook)

Add your meat & veg

-chicken-2 to 3 breast’s cubed

-mushrooms-I slice up a whole small box of crimini or baby Bella

**bring to a boil & simmer another 20 mins

-add 3 to 4 heads coarse chopped bok choy or 1 to 2 cups cooked spinach (your choice... both? or none at all?)

*simmer 5 more minutes

-finish with

-10 to 15 shakes Red Boat Fish Sauce

-1can of coconut milk (with only coconut milk & water as the ingredients! Aaroy -D in the Black can is great!)

-3tablespoons coconut oil (this is the key ingredient!!)

You can top with cilantro or not. Serve with chilies (for heat) or not. All ingredients can change.... I swap chicken for scallops. When I do scallop Thai I like to use bok choy & snow peas (sliced thin).

The real flavor of the soup comes from the garlic, lemongrass & ginger.

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