Ingredients

• 1 roast chicken carcass
• 8 cups water
• 0.5 large onion
• 2 stalks celery
• parsley stems , optional
• 1 chicken bouillon cube or 2 teaspoons chicken bouillon paste
• 1 tablespoon coconut oil
• 2 tablespoons ginger
• 1 bunch green onions
• 1 teaspoon kosher salt
• 8 ounces portobello mushrooms
• 0.5 cups grated carrots
• 0.5 teaspoons pepper
• 0.5 teaspoons garlic powder
• 1 can unsweetened coconut milk
• 1 lime , juiced
• 1 tablespoon riracha
• 1.5 cups cooked rice

Instructions

1. 1 Place chicken in a large stock pot and add cold water, onions, celery, and parsley stems. Bring to a boil over high heat. Reduce heat to medium and simmer for 1 hour. Strain and reserve liquid. Separate any remaining chicken meat from the carcass and reserve. Discard remaining ingredients in the strainer. Stir bouillon into hot broth until dissolved.
2. 2 Heat oil in a large pot over medium-high heat. Add white and light green parts of onion, along with the ginger, and cook until fragrant, about 1 minute. Sprinkle with 1/2 teaspoon salt and stir. Add mushrooms and cook until lightly browned, about 3 minutes. Add carrots and remaining salt and cook 3 minutes, stirring often. Add pepper, garlic powder and 6 cups of reserved broth. Stir, scraping up any browned bits from the bottom of the pot. Add in coconut milk and reserved chicken pieces and bring to a simmer. Cook for 10 minutes. Add remaining green onions, lime juice, and Sriracha. Serve topped with 1/4 cup of rice per serving.

Nutrition per serving