Instructions

Heat ghee in a big pot, add mushrooms and spices. Fry until fragrant.
Add shrimp and salmon.
Pour over chicken broth.
Cook for 10 minutes, add coconut milk and stir well.
Remove from heat, add olive oil, fresh cilantro and green onion, season to your taste with salt and pepper.
Serve with lime slices. It can be stored up to 5 days and re-heated over the stovetop.

This is a recipe by

Tatyana Zinchenko