In a medium pot, melt the coconut oil, then sauté the onion, carrot, and celery for 5-10 minutes, until soft and fragrant.
1 tbsp. coconut oil, 1 red onion, 2 carrots, 1 cup diced celery
Add the garlic and bay leaves, and saute for another minute before adding the chicken stock and coconut cream.
1 tsp. crushed garlic, 2 bay leaves, 2 cups chicken stock, 1 can coconut cream
Allow to simmer for 10 minutes, then add the shredded chicken and frozen peas.
2 cups chicken, 1 cup frozen peas
Cook for a further 10 minutes until the chicken is heated through and the peas are cooked.
Season to taste and serve.