Tuesday, February 2, 2016

Paleo Thai Coconut Curry Soup


My entire family absolutely loves this recipe! It serves 4, but I would double it and have some for leftovers.

Ingredients:
2- 14 oz cans of premium coconut milk
4 teaspoons Thai curry paste
1 bunch of cilantro (stems cut small & leaves with be used)
2-3 organic chicken breasts, thinly sliced
2 cups chicken bone broth
1 carrot shredded
2 stalks of lemongrass (cut in half)
2 tablespoons fish sauce
1 teaspoon fresh minced ginger
2 limes- zest & juice
1 cup bean sprouts
1 zucchini, cut in small strips like spaghetti noodles
Directions:

1. In a dutch oven, add coconut milk and Thai curry paste on medium heat. Cook for 2-3 minutes.
2. Add chicken and cook for 5 minutes.
3. Add the rest of the ingredients, except bean sprouts, zucchini noodles and cilantro leaves. Cook for 10 minutes.
4. Add bean sprouts, zucchini noodles and cilantro leaves. Cook 3 minutes and then serve.

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