1cupCoconut cream(from the top of a refrigerated can of coconut milk)
Himalayan Crystal Sea Saltto taste, if needed
Pour the chicken stock into a large pot and bring to the boil.
Add in the mushrooms, kale, and romaine lettuce, and bring to the boil again.
Add in the tilapia pieces, the shrimp/prawns, and any other seafood, and bring to the boil again. (Ensure the soup covers all the seafood – add in more chicken stock if necessary.)
Boil for around 4 minutes until the shrimp/prawns have turned pink and the tilapia pieces are no longer translucent.
Add in the coconut cream, fish sauce (optional), and salt to taste. Stir to mix (but be careful not to break up the fish pieces too much).
Wait for it to just start boiling, then take off the heat and serve immediately.
Over medium heat, add all of the ingredients to a large stockpot. Fill the stockpot with enough water to submerge the entire chicken. Add the lid and bring to a boil. Reduce the heat and allow the broth to simmer for 6-8 hours on low heat.
With a ladle, add the broth to canning jars and tightly secure the lid. Store in the refrigerator for up to one week or freeze for up to 3 months.