Coconut Thai Chicken soup - Lime, Basil, Cilantro Essential Oil

2 boneless skinless chicken breasts

kosher salt and fresh ground pepper, to taste

1-2 C frozen stir fry veggies, I like the bag from Costco

2 cups baby chopped baby spinach or other greens like swiss chard

1 drop doTerra lemongrass essential oil or 2 Tbsp. lemongrass

2 Tbsp. ginger, minced

1 can coconut milk

3 cups chicken broth

2 Tbsp. fish sauce

1 tsp. chili-garlic sauce 

3 Tbsp lime juice or the all the juice from a fresh squeezed lime (or 4 drops lime oil)

1 bunch green onions, sliced

1 drop basil

2 drops cilantro oil

Instructions:

1. In a large saucepan, boil uncooked chicken breasts in the 3 C of chicken broth until cooked all the way. Remove them from the pan and shred them.  Return the shredded chicken to the pan and add the can of coconut milk, turning heat to medium.

2. Stir in frozen veggies, chopped spinach, ginger, fish sauce, chili-garlic sauce, and lemongrass oil and simmer for about 20 minutes.

Add chopped green onions, basil, and cilantro and lime juice just before serving. Serve in large bowls.