Makrut lime leaves (sometimes also called kaffir lime leaves) and spicy Thai basil are two ingredients you likely won’t find at your local supermarket. If you have an Asian market close by it’s worth seeking them out, as they lend this soup a touch of authentic flavor. If not, no worries. Fresh lime juice and regular sweet basil make a fine substitution.
Serves 6
Prep: 25 minutes
Slow Cook: 4 hours (low)
Total: 4 hours 25 minutes
1½ pounds boneless, skinless chicken breast, cut into ½-inch pieces
4 cups Whole30-compliant chicken broth or Chicken Bone Broth (page 294)
1 can (14.5 ounces) Whole30-compliant diced tomatoes, undrained
1 medium yellow onion, roughly chopped
8 ounces shiitake mushrooms, stemmed, caps sliced ¼ inch thick
1 large yellow bell pepper, chopped
2 stalks lemongrass, crushed
2 tablespoons fresh lime juice
3 tablespoons coconut aminos
2 teaspoons Whole30-compliant fish sauce
1 piece (1 inch) fresh ginger, peeled and minced
1 teaspoon salt
1 Thai chile pepper, seeded and chopped (optional)
4 fresh makrut lime leaves (optional)
Chopped fresh Thai basil or sweet basil
Chopped fresh cilantro
1 lime, cut into wedges
In a 4-quart slow cooker, combine the chicken, broth, tomatoes, onion, mushrooms, bell pepper, lemongrass, lime juice, coconut aminos, fish sauce, ginger, and salt, along with the Thai pepper and lime leaves (if using). Stir to combine.
Cover and cook on low for 4 hours. Remove the lemongrass and lime leaves, if using. Top servings with basil and cilantro and serve with lime wedges.