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Saturday, January 5, 2019

Thai Red Curry Chicken Soup

Happy New Year! I am so excited for the first blog post of the year. Like most of you, I am back on track. I should always eat grain-free, but over the Holidays I found myself indulding in gluten-free crackers, cakes, and pastas I shouldn't be eating.  I was bloated, exhausted, and uncomfortable. We should always strive to eat well, but let's be real.. January 1st is a perfect day to kick your butt into gear. 

This curry soup hits the spot on a cold day. It has been a huge hit with friends and family and I am so excited to share it with you! All you need is 30 minutes and voila.. you have an amazingly flavorful soup. Once I start eating this soup, I literally cannot stop. It has amazing nutrition, so you could get away with eating 2 bowls.. or 3. 

Please let me know how this is in the comments, and please pin this recipe if you enjoy it!






Keto/Paleo Thai Red Curry Soup
(Grain-free, Low-Carb, Dairy-Free, Vegan Option)
Serves 4-6

Ingredients: 
  • 2 tablespoons coconut oil
  • 3 cloves garlic, crushed
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons thai red curry paste
  • 4 cups organic chicken broth or vegetable broth
  • 1, 5 oz. can of bamboo shoots
  • 1, 13 oz. can organic coconut milk
  • 1 teaspoon coconut aminos
  • 2 teaspoons sriracha
  • 1 tablespoon brown sugar or sugar substitute
  • Juice of one lime
  • 1 lb chicken, cooked and shredded
Process:

1. In a medium-large pot, heat coconut oil over medium-high heat. 
2. Add ginger and garlic and saute until fragrant. Be careful not to burn garlic.
3. Add curry paste to the pot and fry with the ginger and garlic for another minute or so. You may need to reduce the heat here to not burn the garlic. 
4. Add stock and bring soup to a boil for 2-3 minutes.
5. Bring heat down to medium, then add coconut aminos, sriracha, brown sugar, and lime. Simmer for 3 minutes. 
6. Add coconut milk and cook for an additional 5 minutes. This is when you want to taste the soup to see if it needs anything added.
7. Add cooked shredded chicken and bamboo shoots and cook for an additional 2 minutes.
8. Serve with lime wedges, red onion slices, sriracha, and cilantro (optional).



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