Monday, 5 November 2012

Paleo Thai Chicken Soup

Its that time of year where you want to eat soup!  My husband also needed a root canal, so he needed to eat soup too.  Kind of a win win situation for me.  I get to try out a new recipe, feed the family, and stick to my By Design way of eating!!

The soup was/is absolutely delicious, and really quite easy to make.  I skipped a few steps and changed a few things, but I will add those notes into the recipe for you ;-) The first time I made the soup I measured most of the ingredients, and stuck to the recipe (minus the veggies).  The second time I made it I didn't measure a thing, and I added shrimp and crab. Delicious.

Paleo Thai Chicken Soup

Ingredients:  (8 servings)

1 tablespoon grape-seed oil  - I used olive oil
3 shallots, chopped  - I just used a regular old onion
2 tablespoons chopped cilantro I didn't bother chopping it since you strain it out anyways
4 cups chicken stock - I just used whatever came in the carton I bought
2 (14 ounce) cans coconut milk - I had coconut cream
1 tablespoon agave nectar
1 (8 ounce) package crimini mushrooms, sliced - we skipped the veggies
1 head broccoli, cut into florets
1 pound thinly sliced chicken breast meat - i just pulled a part a rotisserie chicken
2 teaspoons red curry paste - i used 1/2 the jar, added some cayenne pepper and smoked paprika
3 tablespoons lime juice
3 tablespoons fish sauce
1/2 cup chopped fresh cilantro
2 Serrano chile peppers, thinly sliced
1/4 cup chopped green onions
8 lime wedges

1.  Heat the grapeseed oil in a large saucepan over medium heat. 
2.  Cook and stir the shallots and 2 tablespoons chopped cilantro in the hot pan until the shallot has softened and turned translucent, about 4 minutes. 
3.  Pour in the chicken stock, coconut milk, and agave nectar; bring to a simmer over medium-high heat.
4.  Once the broth reaches a simmer, strain through a mesh strainer into a clean saucepan; discard the shallot and cilantro. I scooped mine out with a spoon so I did not need to use and extra pots.  It worked fine (i did not chop my cilantro and i cut big chunks of onion to make it easier)
5.  Return the broth to a simmer; stir in the mushrooms and broccoli and cook until the broccoli becomes tender, about 4 minutes. once again i skipped this step.  I added my shrimp to cook at this point!
6.  Add the chicken and cook until no longer pink, stirring constantly. 
7.   Stir the curry paste, lime juice, and fish sauce in a small bowl to dissolve the curry paste; mix into the simmering soup.this is where i added my smoked paprika and cayenne pepper
8.  Ladle the soup into bowls and sprinkle with 1/2 cup cilantro, serrano peppers, green onions, and lime wedges to serve.

A big thank you to for the original recipe!  Its a keeper!!



No comments:

Post a Comment