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Nutty Lemongrass Chicken Soup

Nutty Lemongrass Chicken Soup

Cook time:  40 minutes

Serves 6

What You Need:

  • 1 tbsp. coconut oil
  • 3 scallions, sliced, divided into greens and whites
  • 1 clove of garlic, minced
  • 1 2-inch piece of fresh ginger, minced
  • 4 oz. shiitake mushrooms, sliced
  • 2½- 3 cups (22oz) chicken broth or water
  • 1 (14-oz.) can coconut milk
  • 1 pouch of Haven’s Kitchen Nutty Lemongrass sauce
  • 1 lb. boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 lime
  • Cilantro leaves, for garnish

How to Make It:

  1. In a large pot over medium heat, heat oil. Add the white parts of the scallions, garlic, ginger and mushrooms, and cook until soft, about 6 minutes
  1. Add broth, coconut milk, and about the pouch of Nutty Lemongrass and bring to just a boil. Add chicken, reduce heat, and simmer on low heat until chicken is cooked through, about 30-40 minutes. Turn off heat and squeeze the lime into the pot
  1. Garnish with cilantro, the rest of the scallions, and toasted nuts

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