Try this Paleo Thai Chicken Curry Soup recipe, or contribute your own.
Suggest a better description*Chop your chicken up into 1? sized chunks, brown in large saucepan or dutch oven in about a tablespoon of coconut oil
*Once chicken has begun browning (it doesn’t need to be cooked), mix in your curry paste and dump in your coconut milk. Simmer to reduce.
*While chicken is cooking, slice up your mushrooms and get them cooking in a tablespoon of coconut oil. When they begin browning, add your chopped up carrots and cook over medium low heat til carrots start softening around edges.
*Add zucchini in and let it start browning. Once the zucchini has begun browning, add your bell pepper and sautee til it just begins softening.
*Remove veggies from pan, add last tablespoon of coconut oil, and saute asparagus until just tender.
*Add huge veggie medley to coconut milk chicken mixture and simmer.
*Add Kale, stir, and turn off heat
*Squeeze lime into curry
*Plate up, top with 1/4 of asparagus, and 1/4 avocado if desired. Enjoy.
We put this on top about 2/3 cup of riced and sauteed cauliflower. It was fine. Probably just as good without and less effort. I wouldn’t bother.
Nutrition information reflects light coconut milk… please use full fat. It would have been so much better with regular.
Nutrition info per serving (1/4 of recipe)
Calories: 465
Carbs: 21
Fiber: 5
Fat: 23
Protein: 46
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Serving Size: 1 Serving (246g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 151 | ||
Calories from Fat: 96 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.7g | 14 % | |
Saturated Fat 8.9g | 45 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 32.6mg | 1 % | |
Potassium 538.7mg | 14 % | |
Total Carbohydrate 13.7g | 4 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 8.4g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 151
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