Instructions
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In a large stock pot, add 2 tablespoons avocado oil, 1 tablespoon lemongrass, 1 tablespoon ginger, 2 gloves garlic, 2 tablespoon shallots , and 1 serrano pepper.
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Cook on low for 10 minutes.
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Add 1 cup mushrooms and cook for 5 more minutes on low.
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Add 1 cup chicken broth and cook for additional 5 minutes on medium heat.
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Add 1 cup coconut milk and the zest of 2 limes. Taste the soup as you’re adding the lime and season with Salt and pepper to taste.
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Garnish with 2 tablespoons cilantro and enjoy.
Coconut milk is a ketogenic favorite. It’s rich in delicious flavor, nutrients, and fat!
