Lately we have had some chilly and cold days in Michigan. I love soup when its cold out and this is one of my favorites because its filled with healthy fats like coconut oil and coconut milk.
Thai Style Coconut-Chicken Soup
1 tablespoon coconut oil or ghee
3 shallots, chopped
2 tablespoons chopped cilantro
4 cups free-range, organic chicken bone broth (homemade preferred)
28 ounces coconut milk
1 tablespoon raw honey
8 ounces crimini mushrooms, sliced
1 head broccoli, cut into florets
1 pound thinly sliced free-range, organic chicken breast meat
2 teaspoons red curry paste
3 tablespoons lime juice
3 tablespoons fish sauce
1/2 cup chopped fresh cilantro
2 serrano chile peppers, thinly sliced (optional)
1/4 cup chopped green onions (optional)
8 lime wedges (optional)
Servings: 6-8 Prep: 15-20 minutes Cook: 50 minutes
Heat the coconut oil or ghee in a large saucepan over medium heat. Cook the shallots with cilantro in the hot pan until the shallots have softened and become translucent, about 4 minutes. Add the chicken broth, coconut milk and raw honey. Bring to a simmer over medium-high heat. When the broth reaches a simmer, strain through a mesh strainer into a clean saucepan and discard the shallot and cilantro. Return the broth to a simmer. Stir in the mushrooms and broccoli and cook until the broccoli becomes tender, approximately 4 minutes. Add the chicken and cook until it is no longer pink, stirring constantly. Add the curry paste, lime juice, and fish sauce together in a small bowl to dissolve the curry paste. Mix the paste into the simmering soup. Ladle the soup into bowls and sprinkle with cilantro and/or optional serrano peppers, green onions and/or lime wedges to serve.
Excerpted from my book The Skinny on Fats, which has many more great recipes too. Enjoy:)
Don’t have time to make your own broth – check out this amazing broth you can order online and they even have a monthly club you can join:)
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