Thai Lime Coconut Chicken Soup!


I really miss Thai food. Of all things I gave up when I went Paleo, Thai food was definitely one of the hardest to let go.

But you don't have to! I stumbled across this recipe earlier this summer, and decided to paleo-ify it. It was a fairly easy recipe to modify, and I probably make this soup once a week. Will likes it, I LOVE it, and there's always enough leftover for a few lunches during the week. The baby eats the chicken from the soup happily, so I don't have to make her her own special protein for dinner.

The Tools:

- 6 qt. crockpot

- 4 cups chicken broth
- 1 can coconut milk
- Juice from 4 limes (or approximately 6 T lime juice from those convenient little bottles...)
- 3 T fish sauce
- 1 T chili paste (or chili flakes work, too - again, use as much or as little as you like and remember YOU CAN ALWAYS ADD MORE LATER but you can't take it out)
- 3-4 cloves garlic, finely diced
- 1 1/2 inch ginger, peeled and freshly grated (or just under 1 T of ground ginger)
- 3 medium sized tomatoes, chopped into large chunks
- 8 oz. mushrooms, chopped
- 5-6 small sweet bell peppers (or 1 large red bell pepper), chopped
- 1 1/2 lbs boneless, skinless chicken thighs (more or less if you prefer - this makes a pretty hearty soup, so if you prefer a leaner soup, maybe only use a pound)

Optional: Seafood!  I used one of those frozen seafood medley packs from Trader Joe's. Other seafood would work as well.

The Process:

Dump the first seven ingredients together in the crockpot. Mix them together. Voila! You have your soup base.

Chop up the rest of the ingredients and add them. We like our veggies to be bigger chunks in the soup, but to each his own; chop them up as you like. Cut up the chicken and cook it on LOW for 4-5 hours, or until the chicken is fully cooked.  If you are using seafood, make sure it is thawed and crank that crockpot up to HIGH and toss the seafood in for the last thirty minutes until it's opaque and cooked through, but not too tough.





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