Thai Coconut Chicken Soup Recipe with Ginger & Lemongrass

draxe.com

Virginia Banks

4 cups low-sodium chicken broth

2 stalks fresh lemongrass, cut in half and smashed

1 medium knob of ginger, peeled and coarsely chopped

1 to 2 bird’s eye chili peppers, optional

three 13.5-ounce cans coconut milk

one 4-ounce jar Thai red curry paste

2 tablespoons grass-fed butter or coconut oil

2 pounds boneless skinless chicken thighs, chopped

2 red onions, chopped

2 large Japanese sweet potatoes, diced

1 head broccoli, chopped

one 13.5-ounce can bamboo shoots, drained

1 bunch scallions, chopped

juice of two limes

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