Paleo Thai Chicken Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 104.8
- Total Fat: 2.8 g
- Cholesterol: 6.9 mg
- Sodium: 113.9 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 2.9 g
- Protein: 6.7 g
View full nutritional breakdown of Paleo Thai Chicken Soup calories by ingredient
Number of Servings: 6
Ingredients
-
2 tbsp grapeseed oil
3˝ pints chicken stock
2 onions
3 carrots
2 bell peppers (for colour variety I recommend green and red)
3-4 handfuls of shredded cooked chicken
1 tbsp red curry
1 tsp tumeric
8 kaffir lime leaves (not included above bc it was not in the spark people database)
1/2 C lime juice
Fresh Cilantro and Basil (each person adds as a topping)
Directions
1. Finely chop the vegetables. My preference it to have them chopped very finely, but some prefer their soup veg a little bit chunkier. Chop them to suit your own tastes.
2. Heat some oil in a large pan that has a lid. When the oil is hot add the onion, carrots and pepper and soften them over a medium heat.
3. After a couple of minutes the veg should be starting to soften and will be coated in the oil. At this point add the stock , dry seasonings, lime leaves, lime juice and chicken to the pan.
4. Put the lid on the pan and simmer for 15 mins until the veg is soft (this may require longer, depending on how coarsely you chopped the veg).
5. Turn the heat off and ladle out half of the soup into a blender, or a suitable bowl if you are going to use a hand blender. Try to get about half the veg and half the liquid.
6. Blend this half of the soup until there are no lumps remaining. At this stage you can taste the blended half to check for seasoning, adding a pinch or two of salt if it tastes a bit bland.
7. Return the blended soup to the pan with the chunky soup and mix them together over a gentle heat.
8. Serve whenever you’re ready! This makes 6 pretty large servings.
Number of Servings: 6
Recipe submitted by SparkPeople user SARABETHEBNER.
2. Heat some oil in a large pan that has a lid. When the oil is hot add the onion, carrots and pepper and soften them over a medium heat.
3. After a couple of minutes the veg should be starting to soften and will be coated in the oil. At this point add the stock , dry seasonings, lime leaves, lime juice and chicken to the pan.
4. Put the lid on the pan and simmer for 15 mins until the veg is soft (this may require longer, depending on how coarsely you chopped the veg).
5. Turn the heat off and ladle out half of the soup into a blender, or a suitable bowl if you are going to use a hand blender. Try to get about half the veg and half the liquid.
6. Blend this half of the soup until there are no lumps remaining. At this stage you can taste the blended half to check for seasoning, adding a pinch or two of salt if it tastes a bit bland.
7. Return the blended soup to the pan with the chunky soup and mix them together over a gentle heat.
8. Serve whenever you’re ready! This makes 6 pretty large servings.
Number of Servings: 6
Recipe submitted by SparkPeople user SARABETHEBNER.