Use a good quality bone broth as the stock for this soup.
2 TBSP coconut oil
4 free range chicken breast fillets, sliced
1 cup chopped carrots
1 chopped sweet red pepper 1 TBSP soy sauce or Braggs Amino Acids 1 TBSP rice vinegar
3 cups chicken stock or bone broth
1 cup water
1 tsp grated fresh ginger
500g frozen peas
2 Cups pak choi, rinsed Ground black pepper
Sea Salt 2 TBSP spring onions, chopped
Heat coconut oil and saute chicken, carrots, sweet red pepper, ginger and black pepper and sea salt in a large pot.
Add stock or bone broth, water, soy sauce, rice vinegar, ginger. Cover and cook on a low heat setting for 1 hour.
Add peas and pan choi. Cover and cook for 10 more minutes before serving.
Garnish with chopped spring onion.