2 tbsp coconut oil
1/2 vidalia or yellow onion diced
1 clove garlic
1 tsp chopped fresh ginger
1/2 sweet potato diced
1/2 red bell pepper diced
1 large chicken breast diced
1/2 cup chopped shitake mushrooms
5 large rainbow swiss chard leaves (stems and leaves) chopped
1 quart good chicken broth
1 can coconut milk (regular or light)
zest of 1 lime
1/4 tsp chili powder (more if you would like more heat)
1/4 tsp dried lemongrass (optional)
salt and pepper
top with: lime wedge and chopped cilantro
1) Heat up a small dutch oven or soup pot with coconut oil. Over medium heat, add in garlic, ginger, and onions. Cook until onions begin to soften and become translucent. Add in the potatoes, chicken, and peppers. Season with salt, pepper, and add chili powder and lemongrass. Let cook for about 3 minutes.
2) Pour in the chicken broth and coconut milk. Then add in the mushrooms and rainbow swiss chard. Stir in the lime zest. Bring to a boil then reduce heat to simmer for 10-15 minutes, or until the potatoes are fork tender and the chicken is cooked all the way through. Taste and re-season with more salt and pepper if needed.
3) Ladle into bowl, squeeze a lime wedge over the soup and top with chopped cilantro.