NUTRITION

SERVINGS

INGREDIENTS

1 tsp coconut oil

1 medium shallot

1 tbsp ginger

2 cloves garlic

1 stalk lemongrass

2 cups chicken bone broth

0.25 cup coconut milk

1 cup shiitake mushrooms

6 oz shrimp

1 cup baby bok choy

1 tbsp fish sauce

1 tbsp lime juice

0.25 tsp sea salt

0.25 tsp red pepper flakes

PREPARATION

• 1

  Prepare the lemongrass by removing the tough outer layers and bruising the stalk with the back of a knife to release the essential oils.

• 2

  Heat the coconut oil in a large pot over medium heat, then add the sliced shallot, minced ginger, and minced garlic, sautéing until fragrant and soft.

• 3

  Pour in the chicken bone broth and add the bruised lemongrass stalk; bring the mixture to a gentle simmer for 10 minutes.

• 4

  Stir in the coconut milk and sliced shiitake mushrooms, continuing to simmer for another 5 minutes until the mushrooms are tender.

• 5

  Add the peeled and deveined shrimp and the chopped baby bok choy to the pot, cooking for 3 minutes until the shrimp are pink and the greens are wilted.

• 6

  Remove the lemongrass stalk and stir in the fish sauce, lime juice, sea salt, and red pepper flakes before serving hot.