Spicy Thai Coconut Chicken Soup
· 4 skinless chicken breasts bone on, cooked and shredded-discard bones
· 1 tablespoon coconut oil
· 1 cup red onion, thinly sliced
· 2 garlic cloves, minced
· 1 tablespoon minced fresh ginger
· 3 tablespoons red curry paste
· 6 cups organic chicken broth
· 2 carrots, sliced
· ½ cup halved snow peas
· 1 red pepper, julienned
· 8 oz. soba noodles (buckwheat noodles are healthier and hearty)
· 14 oz. coconut milk (in a can)
· 2 tablespoons of fresh lime juice
· ⅓ cup fresh cilantro diced
· Garnish top with sliced green onions
1. Heat a large Dutch oven or soup pot to medium high heat.
2. Add in coconut oil. Once melted add red onions, saute until translucent, about 3-4 minutes. Next add in the garlic and ginger. Saute for 30 seconds, until fragrant, stirring the entire time.
3. Add in the red curry paste, stir the paste into the aromatics (onion, garlic and ginger) until it thickens, about 2-3 minutes.
4. Next, add in the chicken broth. Bring to a boil and reduce to simmer. Add in the shredded chicken.
5. In the meantime bring a medium pot filled with water to a boil. Add brown rice noodles to the pot and cook for 4 minutes. (or whatever your directions say) Remove from pot, drain water and cool the noodles with cold water to stop the cooking process.
6. Add noodles, carrots, red pepper and snow peas to the chicken broth pot.
7. Scoop about a cup of the broth out of the pot and add it to a blender or food processor, along with a can of coconut milk. Blend until the mixture looks creamy and the broth and milk no longer separate.
8. Add the coconut milk mixture back to the soup pot. Stir and simmer for 5 minutes.
9. Right before you're about to serve it. Finish the soup with fresh lime juice and fresh cilantro