Coconut Milk Stir Fried Soup

This is a delicious, very low carb soup. You can use any of your favorite vegetables (about 10 cups) that you would stir fry, and then simmer them in coconut milk. You can make a vegan version by using tofu or tempeh and vegetable broth instead of chicken.

Print Recipe

Course Meat, Fish & Seafood Dishes, Soups, Chilis & Stews

Servings 8 servings

Ingredients

2 tablespoons unrefined coconut oil
2 red peppers slivered
1 onion chopped
1 pound mushrooms sliced thin
2 pounds boneless chicken meat sliced thin
0.5 bunch fresh cilantro chopped
6 strands lemon grass or juice of half a lemon
2" piece of ginger minced
2 cans full fat organic coconut milk
2 cans water
2 limes juiced
1 (15 oz) can diced tomatoes or 2 cups fresh diced tomato
8 drops stevia or 2-3 tsp of honey
1 bunch asparagus cut into 1" pieces
1 pound snow peas stems removed, chopped coarsely
2 tablespoons chicken base organic Better than Bouillon, or sub. veggie base
hot sauce optional

Instructions

In a soup pot, melt the oil and add peppers and onions. Stir fry for two minutes. Add mushrooms, stir fry for two more minutes. Add chicken, cilantro, lemon grass, ginger, coconut milk, water, lime juice, tomatoes, and stevia, and let simmer for about 10 minutes. Remove strands of lemon grass. Add asparagus and simmer for two minutes. Add snow peas and simmer until just barely done, 2-3 minutes. Taste broth. Add up to 2 TBS soup base. May be served with hot sauce or additional lime juice and cilantro. (Recipe♦310)