Paleo Thai Chicken Soup
@rachelsclevercreations
Serves 6
@rachelsclevercreations
Serves 6
Ingredients
1 tablespoon coconut oil
1 1/2 lbs chicken breast, cubed
4 cups low-sodium chicken stock
1 can (14.5 oz) diced tomatoes
1 can (5.4 fl oz) coconut cream (or substitute canned full-fat coconut milk)
2 cups chopped carrots
2 large stalks celery, chopped
1 medium-large onion, chopped
4 large cloves garlic, crushed or minced
2-inch piece fresh ginger, grated
1 tablespoon fish sauce
2 tablespoons coconut aminos
1 teaspoon ground turmeric
½ teaspoon ground black pepper
1 tablespoon spicey asian chili garlic sauce
1 shredded zucchini
2 cups frozen baby kale
2 tablespoons rice wine vinegar
½ cup chopped fresh flat-leaf parsley
¼ cup chopped fresh cilantro
1 tablespoon coconut oil
1 1/2 lbs chicken breast, cubed
4 cups low-sodium chicken stock
1 can (14.5 oz) diced tomatoes
1 can (5.4 fl oz) coconut cream (or substitute canned full-fat coconut milk)
2 cups chopped carrots
2 large stalks celery, chopped
1 medium-large onion, chopped
4 large cloves garlic, crushed or minced
2-inch piece fresh ginger, grated
1 tablespoon fish sauce
2 tablespoons coconut aminos
1 teaspoon ground turmeric
½ teaspoon ground black pepper
1 tablespoon spicey asian chili garlic sauce
1 shredded zucchini
2 cups frozen baby kale
2 tablespoons rice wine vinegar
½ cup chopped fresh flat-leaf parsley
¼ cup chopped fresh cilantro
Green onions to serve
Instructions
Heat the coconut oil in a 5-quart pot over medium-high to high heat. Once hot, add the chicken and cook until starting to brown.
Add the stock, tomatoes, coconut cream, carrot, celery, onion, garlic, ginger, fish sauce, coconut aminos, turmeric, black pepper, and Asian chili sauce. Bring up to a boil, and then cover the pot, turn the heat down, and simmer until the vegetables are tender, about 20 to 30 minutes. Shred chicken.
Turn the heat on low and stir in the kale and zucchini, continuing to stir until heated through.
Stir in the vinegar, parsley, and cilantro, and serve. *add green onions on too to serve.
Add the stock, tomatoes, coconut cream, carrot, celery, onion, garlic, ginger, fish sauce, coconut aminos, turmeric, black pepper, and Asian chili sauce. Bring up to a boil, and then cover the pot, turn the heat down, and simmer until the vegetables are tender, about 20 to 30 minutes. Shred chicken.
Turn the heat on low and stir in the kale and zucchini, continuing to stir until heated through.
Stir in the vinegar, parsley, and cilantro, and serve. *add green onions on too to serve.
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