INGREDIENTS
1 tbsp
avocado oil
1/2 cup
ginger
1/2 cup
shallot
3 stalks
lemongrass
5 cups
water
1 1/2 tbsp
vegetable bouillon
2
chicken breasts
1
carrot
2 cups
asparagus
2 cups
mushrooms
30 oz
full-fat coconut milk
4
kaffir lime leaves
1 tbsp
fish sauce
1 tsp
thai chilis
1 serving
sea salt
1 serving
lime wedges
1 serving
cilantro