Ingredients

• 1 leftover roast chicken carcass

• 8 cups cold water

• 1/2 large onion, cut in large pieces

• 2 stalks celery, cut in large pieces

• parsley stems (optional)

• 1 chicken bouillon cube or 2 teaspoons chicken bouillon paste

• 1 tablespoon coconut oil

• 2 tablespoons finely minced fresh ginger

• 1 bunch green onions, thinly sliced, white and green parts separated, divided

• 1 teaspoon kosher salt, divided

• 8 ounces sliced baby portobello mushrooms

• 1/2 cup matchstick-cut or grated carrots

• 1/2 teaspoon freshly ground black pepper

• 1/2 teaspoon garlic powder

• 1 can unsweetened coconut milk

• 1 lime, juiced

• 1 tablespoon Sriracha plus more to taste (optional)

• 1 1/2 cups cooked rice