Thai Chicken Soup
Ideal Protein Phase:
3-4
Recipe Category:
Soups and Salads
Ingredients
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1 tsp grape seed oil
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1 tsp jalapeno, chopped
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1 garlic clove, minced
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5 oz coconut milk, (light)
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¼ cup mushrooms, thinly sliced
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1 tsp onion powder
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1 tsp green curry paste (low carb)
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1 cup chicken stock
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¼ cup red pepper, thinly sliced
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6 oz chicken breast, thinly sliced
Directions
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Place large non-stick pan over medium heat and add oil
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Add chicken, jalapeno, curry paste, garlic and onion powder. Sauté until the chicken is almost cooked through
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Add chicken broth and coconut milk, whisking until fully combined
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Bring to a boil, then reduce heat to medium and add red pepper, mushrooms and fish sauce. Let simmer until chicken is cooked through, about five minutes
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Stir in cilantro.
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Place spiralized zucchini in a large bowl and ladle soup over. The heat of the soup will make the “zoodles” tender.
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Right before serving, add a squeeze of lime