Spicy Thai Coconut Chicken Soup

Ingredients

• 2 teaspoons avocado oil
• 1 cup sliced mushrooms
• 1/2 cup chopped red bell pepper
• 1 cup snap peas, halved
• 4 teaspoons minced fresh ginger
• 4 garlic cloves, minced
• 1 stalk lemongrass, halved lengthwise
• 1 to 2 teaspoons sambal oelek (chile paste)
• 3 cups low-sodium chicken broth
• 1 1/4 cups light coconut milk
• 1 teaspoon honey or monk fruit sweetener
• 2 cups shredded cooked chicken breast (about 8 oz)
• 1/2 cup green onion strips
• 3 tablespoons chopped fresh parsley or Thai basil
• 2 tablespoons fresh lime juice

Steps

1. Heat the avocado oil in a Dutch oven over medium heat. Add the mushrooms, bell pepper, snap peas, ginger, garlic and lemongrass and cook 3 minutes, stirring now and then.
2. Stir in the sambal oelek and cook 1 minute.
3. Add the broth, coconut milk and honey and bring to a simmer. Lower the heat and simmer 10 minutes.
4. Add the chicken and heat through, about 1 minute. Remove the lemongrass.
5. Top with green onions, parsley and lime juice.