| 14 | 45 | 302 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 30 min | 6 |
| 4 cup | Bone broth, Organic (chicken bone broth) |
| 1 tbsp | Extra virgin olive oil, garlic-infused |
| 1 tsp minced | Ginger root |
| 1/4 tsp | Hot pepper (chili) flakes |
| 1 whole lime(s) | Lime juice (fresh) |
| 1 whole lime(s) | Lime peel (zest) (or kefir leaves) |
| 1 tbsp | Lemongrass paste (or smashed lemongrass) |
| 1 tsp | Sea Salt (or fish sauce) |
| 1 tsp | Honey, raw |
| 1 can(s) (13.5 oz) | Coconut milk, sweetened |
| 4 cup shredded | Chicken, cooked |
| 1 bunch | Green onion (optional, only green part, very finely chopped) |
| 1 tbsp | Cilantro (coriander) (finely chopped) |
| 1 package | Kelp Noodles, uncooked (or 1/2 package mung bean noodles, optional) |
1. Warm up olive oil
2. Add broth and bring to a boil, skimming any foam that rises to the top.
3. Add lime juice, lime zest, lemongrass, chilli flakes and ginger. Simmer for about 15 minutes.
4. Add coconut milk and shredded chicken and simmer 5 more minutes. Season to taste with salt.
5. Garnish with green onions and cilantro.
6. Shredded chicken:
7. Cook chicken for another 7-10 minutes, ensure chicken is cooked to 165Fahrenheit
8. Shred using 2 forks and add to the soup. Enjoy!
| Meat | 1.4 |
| Vegetables | 0.3 |
