Coconut Chicken Soup
I’ve heard it said that smells can trigger great memories from your past. A certain smell can take you back to a time when all was right with the world; when a vivid memory brings a smile to your face. I believe that concept holds true for great meals too.
Years ago, we lived a block away from my favorite Thai restaurant. One of my all-time favorite items on their menu was a fantastic soup that I ordered every time we were there. It took years of variations and versions before I finally came up with this paleo-friendly recipe that takes me back to that time.
Give it a try and journey back with me to a time that brought us great joy.
- 2 tablespoons coconut oil
- 2 pounds, pastured / free-range chicken, cut into bit-sized pieces
- 3 cans (13.5 oz each) organic, coconut milk. Substitute: fresh coconut milk
- 1 small onion, chopped finely
- 3 oz fresh mushrooms, chopped
- 2 cups fresh cilantro, chopped
- 2 fresh lemons, squeezed (juice)
- 1 tablespoon grated lemon peel
- 1 pound (16 oz) fresh broccoli florets, chopped
- 30 drops fish sauce
- 1 teaspoon Himalayan pink salt. Substitute: sea salt
- In a medium pot, heat the coconut milk over low heat.
- Pan fry the chicken in a skillet with the coconut oil. Then add the cooked chicken to the coconut milk.
- Add the rest of the ingredients.
- Increase the heat to medium and bring to a boil.
- Reduce heat and simmer covered for 30-minutes.