Tonight, we had a wonderful Thai chicken soup. It is made from a recipe that I modified from Sunset magazine and it is inspired from our experiences eating Thai food in the Bay area.

Ingredients include:

• 2 1/2 lbs. chicken thighs
• 6 cups of homemade chicken broth
• 4 cups filtered water
• 1 cup uncooked brown rice
• 1 cup of chopped carrots
• 1 cup of chopped celery
• 1/2 onion chopped
• 3 cloves of minced garlic
• 1 tablespoon of coconut oil
• 1 cup basil
• 1 cup cilantro
• 1 lime
• 1 lemon
• 1 jalapeño chopped
• sea salt

Add the broth and water to a soup pot. Bring it to a simmer on the stove. Add the chicken thighs. Let them cook for 20 minutes or so. Add celery and carrots.

In a pan, brown onion and garlic with coconut oil. Add the mixture to the soup.

Add uncooked rice.

Let the mixture simmer for 30 minutes. Stir occasionally. Add sea salt to taste.

Serve this in large bowls. Add basil, cilantro, jalapeño, fresh lemon juice and lime juice.

We enjoyed this so much that Jeremy wants to put this in our meal rotation.

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