Thai Chicken Soup

Added on February 28th, 2013 by our friend from http://meatified.com

Cooking Steps

In a large dutch oven, heat the sesame oil on low-medium. Saute the onions and peppers in the sesame oil; soften for about 5 minutes.
Add 2 tbl curry paste to the pan, heating until fragrant.
Stir in the coconut milk, then add the diced squash, coconut aminos, fish sauce, Thai basil & chicken stock (as well as the coconut sugar, if using).
Bring to a simmer (not a boil) for about 15 minutes, then taste and re-season if needed.
Add the chicken, simmering until cooked through.
Stir in the snap peas, cook for 2 – 3 minutes, until just cooked but retaining their crunch.
Finish with the lime juice, cilantro and green onions before serving. For a little extra heat, a sprinkling of red pepper flakes works well.

Serves 4
55 minutes
This is a Recipe

Ingredients

  • 1 lb boneless chicken breasts or thighs, sliced thinly (thighs are much more tender)
  • 1 tsp sesame oil
  • 1 small onion, diced
  • 2 bell peppers, diced
  • 2 summer squash, diced
  • 6oz sugar snap peas, chopped into bite size pieces
  • 2 - 3 tbs Thai green curry paste, 1 can full fat coconut milk, 1 tbl fish sauce, 1 tbl coconut aminos
  • 4 cups no added salt chicken broth (or half stock, half water), 1 - 2 tbl dried Thai basil (fresh would be amazing if you can get it!)
  • Juice of half a lime, Chopped fresh cilantro to taste, Bunch of green onions, chopped
  • Optional: Red pepper flakes to taste, Optional: 1 tbl coconut sugar. NOT Whole30 approved, leave out if following.
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One Response to “Thai Chicken Soup”

  1. [...] Paleo / Posted on: February 28, 2013 Fast Paleo – In a large dutch oven, heat the sesame oil on low-medium. Saute the onions and peppers in [...]

    Thai Chicken Soup | Paleo Digest, on February 28th, 2013

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