Coconut Chicken Soup

I've been making a massive pot of this every week for the last two months. I've yet to get tired of eating it. I don't have a pretty picture to add. Use your imagination and just picture a bowl filled with awesome. Oh yeah... Not only is this stuff delicious, the fat found in coconuts is pretty darn fantastic for you, too.

This makes a lot.  Like, I have an oversized pot that I do this in and it's pretty much full to the brim. 

1.3 kg diced boneless, skinless chicken thighs
0.6kg diced chicken breasts
2 tbsp coconut oil
1 tbsp each of dried coriander, star anise seed
1/4 cup chili garlic paste
a bag of slivered carrots (2 cups)

Roughly cube your chicken. Melt the coconut oil in a large frying pan. Add the sesame oil, chicken and spices. Allow to brown. Midway through, add your slivered carrots. Once the chicken is cooked, set the pan aside.

In a large pot, combine:
3 cans coconut milk (at Walmart, they have coconut milk that's just coconut and water - Arroy D Brand)
1 head of broccoli, chopped
2 cubed zucchinis
3 cans water chestnuts
2 chopped red pepper
1 container (2 cups) sliced mushrooms
3 cups or so of bean sprouts
3 tbsp fish sauce
chili garlic paste (however much, depending on if you want more heat)
2 tbsp sesame oil
3 cups vegetable broth (I use Kitchen Basics from Sobey's that's just veggies so its everything-free)

Cover, bring to a boil, drop heat to low and simmer for about 10 minutes. Add in your chicken mixture and allow to simmer for another 5-10 minutes. Remove from heat.

Add:
The juice of two limes
Chopped fresh cilantro.

Makes 12 servings