Ingredients

• 2 tablespoons extra virgin olive oil
• 4 cups thinly sliced leeks (about 2 leeks)
• 4 cups thinly sliced cremini mushrooms (about 1 pound)
• 1/4 cup coconut aminos or tamari
• 1 can full-fat coconut milk
• 3 cups bone or chicken broth
• 1/2 teaspoon cumin
• 1/2 teaspoon turmeric
• 1 1-inch piece ginger, peeled and minced
• 1 teaspoon minced garlic
• 1/4 teaspoon red chili flakes
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 2-3 cups cubed leftover boneless, skinless chicken breasts (optional)

Instructions

1. Heat olive oil in a pot over medium heat. Add leeks and saute for about 5 minutes, until softened and vibrant. Add the mushrooms and garlic, continuing to saute for another 3 minutes. Pour in the coconut aminos and stir to coat. Add the coconut milk, broth, cumin, turmeric, ginger, red chili flakes, sea salt, and black pepper. Stir to combine. Let the mixture simmer for about 15 minutes.
2. Add chicken and stir to combine. Simmer for another 5 minutes, until the chicken has warmed up. Serve immediately.