Cook time:  40 minutes

Serves 6

What You Need:

• 1 tbsp. coconut oil
• 3 scallions, sliced, divided into greens and whites
• 1 clove of garlic, minced
• 1 2-inch piece of fresh ginger, minced
• 4 oz. shiitake mushrooms, sliced
• 2½- 3 cups (22oz) chicken broth or water
• 1 (14-oz.) can coconut milk
• 1 pouch of Haven’s Kitchen Nutty Lemongrass sauce
• 1 lb. boneless skinless chicken thighs, cut into bite-sized pieces
• 1 lime
• Cilantro leaves, for garnish

How to Make It:

1. In a large pot over medium heat, heat oil. Add the white parts of the scallions, garlic, ginger and mushrooms, and cook until soft, about 6 minutes

2. Add broth, coconut milk, and about the pouch of Nutty Lemongrass and bring to just a boil. Add chicken, reduce heat, and simmer on low heat until chicken is cooked through, about 30-40 minutes. Turn off heat and squeeze the lime into the pot

3. Garnish with cilantro, the rest of the scallions, and toasted nuts