Ingredients:

a few spoonfuls of coconut oil

2 garlic cloves, peeled and minced

1/2 red onion, peeled and chopped

1 jalapeno, seeded and minced

2 cans coconut milk

4 cups vegetable or chicken broth

2-inch chunk of ginger, peeled and grated

1 lime, juiced and zested

2 stalks lemongrass, cut into chunks and bruised with the back of a knife to bring out flavors

3-4 tablespoons fish sauce

1 pound chicken, thinly sliced

1 cup of mushrooms, chopped

dash of stevia

8 cherry tomatoes, halved

fresh cilantro chopped for garnish

wheat-free tamari to taste

Directions:

1. 1. Melt coconut oil in a soup pot / saucepan. Add jalapeno, onions and garlic and saute until fragrant (a couple of minutes).
2. 2. Pour in coconut milk, broth, ginger, lemongrass, lime zest, fish sauce and chicken in to the soup pot. Simmer for 15 minutes. Add the mushrooms, lime juice, dash of stevia and tomatoes to the pot. Simmer for an additional 5 minutes.
3. 3. Garnish with coriander. Splash of wheat-free tamari if additional salt is desired

Bon Appetit!