1 can of full-fat organic coconut milk
2 cups of organic chicken broth*
3 boneless organic chicken thighs**
3 tablespoons of Thai chili olive oil
1bunch of scallions
6 brown crimini or baby bella mushrooms
Thai chili peppers to taste
Kelp noodles (optional)
If you're using chicken: Sprinkle the chicken with paprika and grill it on low-medium heat. If you have a cast iron or other type of indoor grill pan, use coconut oil to prevent sticking.
Combine the coconut milk and broth in a sauce pan. Heat and wisk well until incorporated. Chop scallions and add to the pot. Use everything! Add the Thai chili olive oil. You can add more or less depending on your tastes.
When chicken is done, chop it into bite-sized pieces and add it to the pot. Slice the mushrooms and add those in. If you are using extra Thai chili peppers, put those in.
Bring to a quick boil them immediately reduce heat to simmer for about 10 minutes.
Put the kelp noodles in your bowl and ladle the hot soup over them.
*use veggie broth for a vegetarian option
**leave out if making vegetarian