Coconut Chicken Soup

Found here - need to try!

72 ounces of chicken (about 12 6 oz raw chicken breasts)
2 tbsp coconut oil
1 tbsp sesame oil
dried coriander, star anise seed, chili garlic paste, dried chillies (to taste)
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
1 head of broccoli, chopped
2 cubed zucchinis
3 cans water chestnuts
1 chopped red pepper
1 container (2 cups) sliced mushrooms
2 cups or so of bean sprouts
fish sauce (a good couple of glugs or more)
chili garlic paste (however much, depending on the amount of heat you like)
1 tbsp sesame oil

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.