Coconut Lemongrass Soup
1 tsp. coconut oil or olive oil
1 medium onion, diced small
2 cloves garlic, minced
1 tsp. coconut or olive oil
1 pound chicken breasts or tenders
1 quart or carton chicken broth (32 oz.)
2 carrots, grated
4 stalks of celery, sliced thin
1 can lite coconut milk (13 ounces)
¼ c. coconut or olive oil
2 drops lemongrass essential oil
1 drop ginger essential oil
1 drop cilantro essential oil
1 drop basil essential oil
1 drop lime essential oil
1 pound peeled and cooked (tails off), and deveined, small to medium size shrimp
2 cups sliced spinach leaves, sliced crosswise
1 cup cilantro leaves for garnishing (optional)
In a small skillet, heat the first 1 teaspoon of oil over medium-high heat. Add the diced onions and minced garlic and saute until golden brown. Remove the garlic and onions from the pan, and set aside on a plate. In the same skillet, heat another teaspoon of oil to medium-high. Cook the chicken breasts until golden on the outside, and cooked thoroughly on the inside. Allow to cool. Chop into small cubes, or shred.
In a large saucepan, heat the chicken broth to simmering. Add the carrots and celery and cook until al dente. Once the vegetables are cooked, add the coconut milk and heat to simmering. Combine all of the oils together in one small bowl, to combine the flavors, and then add them to the broth and milk mixture.
Add the cooked chicken, cooked shrimp, and heat through. Just before serving, add the sliced spinach. It will wilt almost instantly. Add or top with cilantro leaves for garnishing if desired. Serve hot. Enjoy!
Copyright 2013. Aimee Beck. All rights reserved.