Whole30 approved – Thai Coconut Soup

Ingredients:

* 1 lb. boneless skinless chicken breasts (cooked and shredded)

* 1 bunch shallots, sliced thin * 1 Tbs. Olive oil * 1 bell pepper, sliced (color preferable) * 2 Tbs minced garlic * 2-inch piece of fresh ginger, peeled and

finely chopped* 1 large carrot, peeled and shredded * 1 jalapeno, seeded and minced * 1 cup mushrooms sliced (Shiitake preferred) * 4 cups chicken stock * 1 can coconut milk (14oz) * 1 tsp lime zest * Fresh minced herbs (cilantro or basil) * 1 habanero pepper * Lime wedges (for serving )* Sea Salt

Instructions:

In large saucepan, heat olive oil over medium heat. Cook the shallots, garlic and ginger – stir frequently until softened (about 5 minutes.) Add carrot, jalapeno, and mushroom and cook until softened (about 3-4 minutes). Add the chicken, chicken stock, and coconut milk. Add habanero pepper to pot.

Bring soup to a boil then reduce to a simmer and cook for 15 minutes. Remove habanero.

Stir in the lime zest, fresh herbs of choice, and salt to taste. Remove from heat.

Garnish each bowl with a lime wedge and serve.

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