SPICY THAI CHICKEN SOUP FROM FOR THE LOVE OF PALEO

I didn’t really feel like cooking, which is usually when I make the best soups for some reason.

 

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Ingredients

4 cups chicken broth

200ml (half can) organic coconut milk

5 chicken drumsticks

1 red pepper, sliced

1 yellow pepper, sliced

2 cups sliced cremini mushrooms

2 roma tomatoes, diced

2 red thai chile peppers

1 jalapeno

2 garlic cloves

2 tbsp fish sauce

2 tsp dried thai basil

1 lime, squeezed

1/2 tsp chilli flakes

1 tsp sea salt

1 tbsp olive oil

Instructions

In a large sauce pan, sauté red, yellow, jalapeño, chile peppers, tomatoes, garlic and mushrooms in olive oil.  Cut chicken off the bone and add to sauce pan.  Keep the bones for broth next time.  Add thai basil, salt and chilli flakes.  In a blender, process coconut milk if it has separated in the can.  (Organic often separates)  Once chicken is fully cooked and peppers are soft (not mushy), approximately 25 minutes on low, then add broth, fish sauce, lime juice and coconut milk.  Bring up to a simmer for 5 minutes and serve hot.

Tip: I made a very simple chicken broth for this, using only roasted chicken bones, one roasted onion and 3 garlic cloves so that no flavours clashed.

Published by Kayla Roy