VLOG: Our New Couch, Contractions, & Thai Chicken Soup Recipe 

Hey everyone! Just wanted to share this lazy day vlog with you guys. We are sort of on baby watch right now so I have been taking it easy and relaxing as much as possible. This is a realistic depiction of our day to day with our toddler. It’s so crazy to think that soon we will be a family of FOUR! Also, I highly recommend making this soup, it’s so warm and comforting I think a lot of you will love it! Hope you are all doing well and staying safe.
XOXO
-Yasmine
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My mom's Thai Chicken Soup Recipe!
2 Tablespoons coconut oil
3 Shallots, chopped fine
2 Inches fresh ginger root, minced
1Tablespoon dry basil
1/2 tablespoon chili powder
2 carrots
8 oz shiitake mushrooms, sliced
2 c stock of your choice(it’s frozen in the fridge)
1 Stalk lemongrass
2 Kefir lime leaves (i put 4)
1/4 fish sauce
Handful fresh basil
Handful fresh cilantro
Handful fresh scallions(I used 4 stalks)
1 can coconut milk
Soy sauce to taste (May substitute Bragg)
Chicken breast pieces (ripped to pieces by hand or using a knife)
Heat oil in a medium saucepan. Sauté shallots, ginger and spices for 1 minute on medium high. Add carrots and mushrooms and continue cooking until mushrooms wilt. Add stock, lemongrass, lime and fish sauce and bring to a boil.
At this point, you may add a pre-cooked lean protein of your choice. You may also add other vegetables of your choice that require little cook time like kale, snow peas, bok choy, bell peppers, etc. Return to a boil.
Add herbs, remove from heat, and cover for 10 minutes. Then, stir to ensure herbs are evenly distributed. Finally, add coconut milk and soy sauce to taste.