Thai Coconut Soup
Cook time: 6 hours | Serves 4
Ingredients:
- 1/2 organic onion diced
- 3 cloves organic garlic minced
- 2 Tbsp. fresh organic ginger grated
- 1 lb. chicken breast skinless and boneless and cut into thin slices
- 8 oz. organic mushrooms sliced
- 3 Tbsp. fresh lime juice
- 1 stalk organic lemongrass, chopped into 1-inch pieces
- 4 cups chicken stock
- 3 Tbsp. organic coconut aminos
- 3 (14 oz.) cans organic full-fat coconut milk
- 2 tsp. yellow or green curry paste
- 1 to 2 tsp. fish sauce
- 1 Tbsp. organic honey
- Salt, to taste
- Other vegetables of choice, bell pepper, zucchini, etc., chopped
- Optional for serving: Cilantro, green onion, lime juice.
Directions:
1.) Place all ingredients, except the cilantro and mushrooms, into the slow cooker and cook on Low for 6 hours.
2.) Add the mushrooms during the last 30 minutes of cooking, and then top with cilantro, green onion, and lime when serving.
*Note* To make this recipe on the stove, melt about 1 tablespoon of coconut oil in a large stockpot over medium-high heat. Sauté the onions and garlic until fragrant, then add the ginger and curry paste and cook for another 1-2 minutes, stirring constantly. Add the rest of the ingredients, stir well and simmer until the chicken is fully cooked.
