coconut curry chicken soup paleo
- Number of Servings: 8
Ingredients
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user DIHA18.
Ingredientswhole chicken roasted and shredded (keep the juices for broth/flavour)additional container of organic chicken stock (minimal added ingredients)coconut/olive oil (for cooking veggies)celery, onions, carrots and sweet potatoes all chopped (divide ratio as you wish)1 can diced tomatoes1 can coconut milk1 lime -squeezed, plus some zest1 tsp Sambal Oelek (chili paste)3 tsp curry paste1 tbsp turmeric1 tbsp cuminsplash of hoisin sauce *ISH (optional)sea salt and fresh ground peppergarnish with fresh corianderInstructionsin a roasting pan cook whole chicken and keep the juices for broth (you may want to use a food thermometer for accurate cooking time, depending on size of chicken)when finished, remove all chicken, shred and re-add it to the leftover juicesin a separate pan cook/saute celery, onions, carrots and sweet potatoes (in coconut of olive oil)cook and sweat the vegetables on low heatwhen cooked, add them back in with the chicken stocknext, add in additional container of store-bought chicken stock to the potopen can of diced tomatoes and coconut milk and add in as wellsqueeze in the fresh juice of the lime, along with some zestspoon in chili and curry paste and stir thoroughlyadd in a splash or two of hoisin sauce (optional)finally, measure and add all dry spicescook on low heat and let simmer (the longer the better)if soup is too thick, feel free to add in some more stock or water to the pot, if neededdivide into bowlsgarnish with fresh coriander
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user DIHA18.
Nutritional Info Amount Per Serving
- Calories: 130.7
- Total Fat: 6.0 g
- Cholesterol: 20.6 mg
- Sodium: 1,624.7 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 1.5 g
- Protein: 8.3 g
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