Description
This Asian healing, comforting soup is light, creamy and a little tangy with lots of vegetables. So delicious!
Ingredients
Scale
- 1 Tablespoon coconut oil
- 1 large shallot, thinly sliced
- 3 cloves of garlic, chopped
- 2-inch piece peeled fresh ginger, chopped
- 5 cups shiitake mushrooms, stemmed and sliced (about 10 ounces)
- ½ teaspoon sea salt
- 2 cups carrots, peeled and cut into half moons
- 2 cups of broccoli florets
- 3 cups thinly sliced green cabbage
- 6 cups chicken broth or vegetable broth
- 2 stalks lemongrass, smashed (bottom 4 inches)*
- 1/4 teaspoon red pepper flakes (optional)
- 1 – 1 1/3 cups shredded chicken from a roasted chicken or cooked chicken breast (recipe below)
- 1 can unsweetened coconut milk
- 2 Tablespoons fish sauce
- 2 Tablespoons gluten free tamari
- 3 Tablespoons lime juice
- 2 Tablespoons white or yellow miso dissolved in 2 Tablespoons of broth
- 1 Tablespoon gluten free tamari
- ¼ cup chopped fresh cilantro leaves, more for serving
- Scallions, thinly sliced and lime wedges for garnish (optional)
Shredded Chicken Breasts
- 8 ounces boneless chicken breasts
- salt and pepper
Instructions
- Heat oil in large soup pot over medium-low heat. Add shallots and saute 2 minutes to soften. Add garlic and ginger, saute 1 minute.
- Add mushrooms, sprinkle with salt and cook for 5 minutes stirring a few times until the mushrooms begin to soften.
- Add chicken stock, lemongrass and red pepper flakes.
- Turn up the heat to bring to a boil, turn down and simmer 10 minutes to let the flavors develop.
- Add carrots. Simmer 3-4 minutes.
- Add cabbage. Simmer 2 minutes.
- Add chicken, broccoli coconut milk, tamari, fish sauce and lime juice. Simmer 2 minutes or until the broccoli begins to turn bright green.
- In a small bowl, mix miso with a few tablespoons of stock from the pot.
- Turn off the heat, Add miso and mix.
- Let the soup sit for 10 minutes to allow the flavors to mingle.
- Taste to adjust salt and lime. Add cilantro.
- Ladle into a bowl alone or with noodles or rice if desired.
- Garnish as desired with cilantro leaves, scallions and/or lime wedges.
Shredded Chicken Breasts
- Place the chicken breast in the bottom of a large pan and season lightly with salt and pepper.
-
Cover the chicken with 1 inch of water.
- Place the pot on the stove and bring the water to a boil. Once the liquid is boiling, reduce the heat and let simmer for 8-10 minutes until chicken is just cooked through.
- Remove the chicken from water and let rest until cool enough to handle. Shred with 2 forks or your fingers.
Notes
If you can’t find lemongrass, use lemongrass paste or lemongrass powder. If none of those are available substitute ½ teaspoon lemon zest for each stalk of lemongrass.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: SImmer
- Cuisine: Gluten Free, Diary Free, Paleo, Whole30