Serves: 4 Prep time: 15 minutes Cook time: 25 minutes

Ingredients:

2 Tbsp. ghee

1 small yellow onion, diced

2 medium carrots, shaved and sliced

1 lime, juice, and zest

2 slices of ginger (1-inch thick)

4 3-inch sticks of lemongrass

8 oz Dr. Kellyann's Thai Lemongrass Bone Broth (1 packet)

1 5.4oz can coconut cream

1/2 C. cremini mushrooms, sliced

1 small red pepper, sliced

2 Tbsp. coconut aminos 

Thai basil, for garnish

Directions:

Melt ghee in a pot over medium heat.  Add onions, carrots, lime juice and zest, ginger, and lemongrass, then stir until combined (about 2-4 minutes).  Add Dr. Kellyann's Thai Lemongrass Bone Broth and coconut cream, then mix well and simmer for about 8-10 minutes to allow the flavors to combine.  Add mushrooms, red pepper, and coconut aminos, mix, and simmer for 8-10 minutes, until the mushrooms are soft.  Remove from the heat and use a spoon to remove slices of ginger and lemongrass. 

Serve topped with fresh basil and over cauliflower rice or jasmine rice (optional)