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Prep time 15 minutes / Cook time 25 minutes / Serves 6-8

Gluten, Nut, and Dairy Free
Choose Organic Ingredients when possible

Here’s What You’ll Need

• 1 Tablespoon Cold Pressed Un-Refined Coconut Oil
• 2 Tablespoons Ginger – Peeled and Minced
• 2 Tablespoons Garlic – Minced
• 2 Stalks Lemon Grass – Cut into Large Pieces
• 3 Cups Shitake Mushrooms – Chopped
• 2 Tablespoons Coconut Aminos
• 2 Tablespoons Fish Sauce
• 4 Cups Chicken Bone Broth (Fresh is best – from their Frozen – and last is Boxed)
• 2 Cans of Coconut Milk – Full Fat
• 1 teaspoon Celtic Sea Salt
• Chopped Fresh Cilantro and Basil for Garnish – approx. ¼ cup

Make it

• Heat a large saucepan over medium heat, add in the coconut oil and sauté the
  garlic, until aromatic. Add in the ginger and lemon grass and sauté 2-3 minutes.
• Add in the mushrooms and sauté for 4-5 minutes or until soft. Stir in the coconut
  aminos and fish sauce. Scrap up the bottom of the pan, trying not to allow
  anything to stick.
• Add in the Bone broth and simmer
• Stir in the coconut milk and salt. Simmer for 10 minutes, then remove from heat.
• Remove the pieces of lemongrass.
• Serve and garnish with cilantro and basil
• This soup will last about 5 days in the refrigerator and up to 30 in the freezer, in a
  glass airtight container.

OPTION: This is a great soup to add in cooked chicken or shrimp. This helps to
amplify the protein content. When adding in cooked protein, be sure to allow it to
simmer in the soup, on low, for 10-15 minutes to allow the flavors to absorb.