Step 1

Place the coconut oil into a large stock pot over medium heat. Add the shallots and mushrooms. Sprinkle with 1/4 teaspoon salt and saute for 3 minutes.

Step 2

Add the chicken broth, one can of the coconut milk, pieces of lemongrass, galangal and lime leaves. Heat to medium high heat and simmer for 5 to 10 minutes or until fragrant.

Step 3

Add the pieces of chicken (or shrimp) and cook until the chicken is cooked through and no longer pink (this will only take a few minutes.) Stir in the remaining coconut milk.

Step 4

Remove from heat and add the tomatoes, fish sauce, lime juice, stevia glycerite, cilantro (and chilis if you are crazy and like it spicy:).

Step 5

Remind your guests to not eat the lemongrass, lime leaves and galangal (ginger).

Step 6

Store extras in an airtight container in the fridge for up to 5 days (if it lasts that long!). To reheat, place into a saucepot over medium heat. Cook for a few minutes or heated to your liking. Can be enjoyed cold.