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Cooking 101
This soup can get you through anything. The broth is so delicious, you don't even need chicken; just make it with veggie broth and tofu if you'd like.
Chef Tip: We like chicken thighs because they're a bit more tender.
Coconut oil
3 scallions, sliced
1 cup of shiitake mushrooms, sliced
2 limes
1lb of boneless, skinless chicken thighs, cut into bite-sized pieces
Salt
Haven's Kitchen Coconut Cashew Sauce
1 (13oz) can of coconut milk
3 cups of chicken broth
1/2 bunch fresh cilantro, chopped
Heat a Dutch oven over medium heat. Add about a tablespoon of coconut oil, half the scallions, the mushrooms, and the zest of 1 of the limes. Cook for about 4 minutes until the mushrooms have released their liquid then add the chicken and a pinch of salt, and cook for another 5 minutes until the chicken is opaque
Add the broth, coconut milk, and a pouch of Coconut Cashew Sauce. Bring to a simmer, then reduce the heat to low, and cook for about 20 minutes
Squeeze the limes into the pot and serve with the cilantro and the rest of the scallions
A silky, Thai-inspired squeeze loaded with fresh ginger, zesty lemongrass, makrut lime leaves, and creamy coconut milk. Drizzle it on everything—yep,…
This recipe is also great with our Gingery Miso sauce.
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Nutrition (per serving)
Calories = 350
Total fat = 25g
Total carbohydrates = 10g
Fiber = 1g
Protein = 24g
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