1 whole organic or pasture-raised chicken (about 4 pounds)
2 teaspoons sea salt
6 stalks lemongrass, sliced in half lengthwise and then in thirds
2 inches fresh ginger root, peeled and sliced thinly
8 Kaffir lime leaves (optional)
2 yellow or white onions, diced (about 5 cups)
4 stalks celery, sliced into 1-inch slices (about 2 cups)
4 carrots, peeled and sliced into 1-inch rounds (about 2 cups)
1 cup sliced crimini or shiitake mushrooms
½ cup sliced bamboo shoots
1 cup sliced baby zucchini
1 cup snap or snow peas (optional)
½ can organic coconut milk
1 cup freshly squeezed lime juice (from 4–8 limes)
2 tablespoons fish sauce (optional)
Cilantro, chopped (optional)
Place chicken in a large pot; add salt and cover with water. Bring to a boil. Skim off any solids that float to the surface. Reduce to a simmer.
Add lemongrass, ginger, and lime leaves (if using). Simmer on low for 2 to 3 hours until chicken is tender and falling apart.
Remove chicken from pot and place on platter or bowl. Set aside.
Add onions, celery, and carrots to the pot and simmer for about 15 to 20 minutes, or until tender. Turn off heat. Add mushrooms, bamboo shoots, and zucchini. Add snap or snow peas if using.
When chicken is cool enough to handle, remove meat from the bones, shred, and add back into the pot. (Reserve bones for future broth making.)
Stir in coconut milk and lime juice. Add fish sauce if using. Salt, to taste. Garnish with cilantro, if using.
Note: You can also adapt this recipe to make in a pressure cooker or slow cooker. Leftover soup is great to have on hand. It will last in the fridge for five days in a sealed container.
MAKES 4 SERVINGS
You can easily build your own Keto-Green Sandwich using a Keto-Green wrap such as nori sheets or large leaf lettuce (romaine and Bibb lettuce are two of my favorites).
Begin by layering on your protein. Examples include sardines, smoked salmon, chicken, tuna, or some nitrate-free lunch meat.
Add some greens, along with some sliced onions, salt, pepper, extra-virgin olive oil, or sriracha mayo (sriracha sauce mixed with a little mayonnaise). Consider adding in some broccoli sprouts for additional crunch and nutritional boost. Wrap it up and enjoy.