"The belly rules the mind."--Spanish Proverb

Thai Soup Recipe

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This recipe for Thai Soup, by , is from Christy's Gluten Free Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Paleo Instant Pot Cookbook: Paleo Diet & Christy Rheu

Category:
Category:

Ingredients:  
Ingredients:  
1 lb of chicken breast cut into 1 inch pieces
1 Tablespoon of Organic Virgin Coconut Oil
1 Onion, chopped
1 small Jalapeno, chopped (discard seeds)
2-3 cloves of Garlic peeled and minced
1 Tablespoon Curry Paste
1 - 13.5 oz can of Coconut Milk (not reduced or low fat)
2 Tablespoons of Fish Sauce
8 Cups or 2- 32 oz cartons of Organic Chicken Broth

Directions:
Directions:
Step 1: Sautéing
In a large fry pan melt Coconut Oil. Add onions. Cook 3 minutes stirring often.
Add chopped jalapeño and minced garlic. Cook 2 minutes stirring often.
Add 1 inch chicken pieces and cook 3 minutes stirring often then remove from heat.
Chicken may not be cooked all the way through until the next step.

Step 2: Cooking in Soup Pan
To a soup pan add 1 Tablespoon of curry paste and 1 can of Coconut Milk.
Heat over low heat until blended then add:
Contents from fry pan
2 Tablespoons of Fish Sauce
8 Cups of Chicken Broth

Step 3: Cook on low, just below a boil, for 20 minutes or longer.
Step 4: Serve with or add to just before eating, 1 teaspoon of lime, cooked rice or zucchinis that have been put through a spiralizer

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Can also be made in a Instant Pot or Crock Pot.

 

 

 

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