Tuesday, January 10, 2017

#Whole30 Thai Coconut Chicken Soup

What I have found in week 2 of the #Whole30....It gets easier every day! I have found more and more recipes that are just as delicious Whole30 compliant as they were before when I cooked them with all kinds of "interesting" ingredients.

Of course I still look at a loaf of bread like it is my first born and dream of pasta dancing through my mind but of course that is normal...right...right, guys???

Well even so...here is a recipe that I have loved and excited to find ways to make sure I don't break the rules...I am a rule follower after all!

Thai Coconut Chicken Soup

2 tablespoons coconut oil
1 bunch green onions thinly sliced
4 cloves garlic, minced
2 tablespoons grated fresh ginger
2 stalks lemongrass, chopped
1 jalapeno seeded and finely chopped
4 cups chicken broth
1 (15 oz.) can mushrooms, drained and rinsed
1 (13.5 oz.) can coconut milk
2 teaspoons Red Boat fish sauce
1 tablespoon fresh lime juice
1/2 teaspoon sea salt
1 lb. boneless skinless chicken breast
slipped fresh cilantro
lime wedges

Melt the coconut oil over medium-low heat. 
 Add green onions, garlic, ginger, lemongrass and jalapenos. 
Cook, stirring constantly so as not to burn the garlic or ginger, for 2 minutes. Raise the heat to medium stir in the broth, mushrooms, coconut milk, fish sauce, lime juice, and salt. 
Add the chicken and bring to a boil. Reduce the heat and simmer, uncovered, until the chicken is no longer pink and the internal temperature registers 165 degrees, about 15 minutes.

Remove the chicken from the soup and let it rest for 2 minutes. 
 Use two forks to shred the chicken into chunks, then return the chicken to the soup. 
Serve the soup with lime wedges and cilantro.
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