In a pot, melt the coconut oil and add the onion.
1 tbsp. coconut oil, 1 small onion
Fry until the onion is soft and translucent, then add the garlic and chili.
1 garlic clove, 1 tsp. sliced red chili
Fry until fragrant, then pour in the chicken broth.
4 cups chicken broth
Add the chicken breasts and allow to poach until just cooked. Remove the chicken breasts and set them aside.
2 chicken breasts
Add the coconut aminos, broccoli and shimeji mushrooms to the broth and allow to cook for 5 minutes; then add the zucchini noodles and cook for another 5 minutes.
2 tbsp. coconut aminos, 1 ½ cups broccoli, 1 cup shimeji mushrooms, 2 cups zucchini noodles
Season with salt and lemon juice.
Salt, Lemon juice
Serve the vegetables and broth topped with sliced chicken, bean sprouts, cilantro, fresh chilies, and green onions.
Bean sprouts, Fresh cilantro, Fresh sliced chili, Green onions