This soup happened by accident and it’s wonderful! Also whole30 compliant! It’s mostly done in the slow cooker so set it and forget it! Add what ever veggies you like and voila – you got tasty, healthy dinner!
2 lb boneless, skinless chicken thighs
1 thick stalk fresh lemongrass, papery outer skins and rough bottom removed, trimmed to the bottom 5 inches
4 cloves garlic, minced
1 thumb-size piece of ginger
1 – 14 oz can coconut milk
2 tbsp Red Boat fish sauce
3 tbsp coconut aminos or soy sauce
2 tsp five spice powder
1 large onion, thinly sliced
¼ cup fresh scallions, chopped
3 small zuks, halved lenthwise and into 1/4 inch slices
2 – 3 bell peppers, roughly chopped
10 oz sliced mushrooms
Place onions in the bottom of your slower cooker, place chicken on top.
In a blender combine lemongrass,garlic, ginger, coconut aminos, fish sauce and five spice in a blender. Puree till smooth, poor over chicken.
Close the lid on your slow cooker and cook on low for 4 hours.
Shred chicken, add veggies and cook for 30 more minutes on high (add more coconut milk if needed).
Serve topped with scallions.
Serves 6 – 8.