Serves 4
Ingredients (click link to place home delivery order, or visit my pantry):
2 lbs boneless chicken breasts
1-2 fresh Thai chilies, thinly chopped
3 stalks lemon grass. bruised and cut into 2” pieces
2” piece of fresh ginger cut into 1” pieces
8 lime leaves
3 shallots, minced
1- 14 oz can full fat coconut milk (Native Forest Simple brand)
4 cups chicken stock or bone broth (you may use vegetable, chicken or beef)
1 cup shiitake mushrooms, sliced
1 head broccoli, cut into florets
1 lime
2 heads baby bok choy, cut into pieces
Fish sauce (optional)
¼ cup cilantro, chopped (optional, as garnish)
Preparation:
Brown chicken breasts in oil at the bottom of a large soup pot. You might have to do this in several batches. Once browned on both sides, remove to a plate.
Mince shallots and caramelize in the pot. Slice lemongrass into large pieces (about 2” each) and bruise. Once onions are caramelized, add lemongrass and lime leaves, ginger, sliced up chicken breasts (into bite-sized pieces), shiitakes and chilies. Add bone broth and one can of the coconut milk to cover and cook about 40 minutes. Add sliced up broccoli and bok choy and cook about 5-10 minutes until the broccoli is bright green and the bok choy is lightly cooked but not mushy.
Turn off the heat.
Season with fish sauce and lime juice to taste. If additional coconut milk is needed, add a second can of coconut milk and mix well.
FREE Download - Save this Recipe!
Watch me prepare this recipe on YouTube
Know someone who could benefit from this information? Use the Social links below to share with friends and family. To receive my blog posts and immediate FREE access to my downloadable resources collection packed with wellness and nutrition insights, subscribe to my newsletter "The Nourished News" by clicking the button below.
Yours in wellness,
- Monica
Monica Paz, MS, CN, FNLP
Comments will be approved before showing up.
For my brunch with my daughter Andrea, I prepared a homemade cassava tortilla and topped it with ham, arugula, carrots, avocado and olive tapenade. I finished it with balsamic vinegar and olive oil. This is the Recipe I used