Chicken Coconut Lemongrass Soup

Ingredients

• 12 cups Water
• 4 Stalks of Lemongrass
• 5 Inches of fresh Grated Ginger
• 1 tablespoon Better than Boullion Condensed Chicken Stock
• 1 Entire Head of Garlic Minced
• 2 tablespoons Salt
• 2 tablespoons Braggs Liquid Aminos (or Gluten free Soy Sauce)
• 1 Can of Coconut Milk (If you love coconut milk you can add a second)
• 4 Carrots Chopped
• 2 tablespoons Fish Sauce
• 1 teaspoon Crushed Red Pepper Flakes
• 1 pound Organic Chicken Thighs cut into bite size pieces
• A good Bunch of chopped Shallots
• Rice Noodles or Jasmine Rice
• Any Veggies that you would like to add (I would suggest Broccoli, Spinach, Peas or Green Beans!)

Directions

We LOVE this soup. And to be honest Im one of those girls that just starts throwing things in a pot. I would encourage you to do the same! Soup is forgiving and a great way to learn and explore spices and flavors.  NOW- I tagged this soup as VEGETARIAN and VEGAN because to make it suitable for these diets only 3 changes must be made. Use Better than Bouillons  Not-Chicken Broth Base, Omit the Fish Oil and Use Tofu in the Place of the chicken! You will have the same great flavor!

1. Cut up your chicken. I often cut it when it is still partially frozen. The knife goes right through! Set aside.
2. For the Lemongrass.. it has an interesting texture. Some like it some don’t. If you are not a fan then cut it into just a few pieces and crush it slightly with your knife (in this case you use it just to flavor the soup and will remove it later). If you DO want to eat it- chop it finely.
3. Into a Big Soup Pot dump the Water, Ginger, Garlic, Lemongrass, Shallots, Chopped Carrots, Condensed Chicken Stock, Fish Sauce, Salt, Liquid Aminos, Coconut Milk, and Crushed Red Pepper flakes. and ANY other veggies you like.
4. Bring to a Boil and add the chicken. Cover and let it cook for maybe an hour- the longer the better- Let them flavors MESH:)
5. Meanwhile- Cook up the Rice or Rice Pasta.
6. Combine the Rice/Pasta and Soup in a bowl and Serve!