Spicy Thai Coconut Soup
"Thai Soup close up Print Spicy Thai Coconut Soup A beautifully flavoured soup, filled with veggies and wild protein. Great for the gut, sugar free this is a wonderful Paleo soup, great for individuals with hypothyroidism and gut issues. Course Main Course, Soup Cuisine Gluten-free, Paleo, Thai Prep Time 20 minutes Cook Time 1 hour Total Time 1 hour 20 minutes Servings 4 servings Calories 460 kcal Ingredients 4 1/2 cups of Bone Broth or Vegetable Broth 1 can Cha’s Organics Premium or Light Coconut Milk 2 tbsp of organic virgin coconut oil 1 1/2 – 2 tbsp diced small ginger 2-3 pieces lemongrass 2 medium cloves of garlic pressed 1 medium red onion or 4 shallots diced 2 lemon or lime leaves 5-7 cardamom pods 1 tbsp + additional to taste Himalayan or sea salt 1 tbsp of fish sauce 1 tsp of fermented soy sauce 1 lime zest and juice 3 shitake mushroomed chopped 5 oyster mushrooms chopped 1 tbsp of red curry paste 1-2 Thai chilies thinly sliced 1 red pepper diced 1 cup of snow peas PROTEIN 1 chicken breast diced 1-2 cups of Canadian Shrimp OPTIONAL Pumpkin Ginger Potato Noodles Rice Vermeil Rice Noodles Instructions In a large pot add one tbsp of coconut oil, diced red onion as well as a sprinkling of the salt to aid the onions in cooking down, place over medium-high heat. Let them caramelize. Once caramelized add diced ginger, garlic and cardamom pods. Turn heat to medium. Let this cook down a bit so that the oils can be released. Add curry paste and lime zest and incorporate it into the other ingredients. Add in bone broth, lemon grass, lemon leaves, fish sauce, fermented soy sauce, both mushrooms, chopped peppers, Thai chillies. Turn heat up to high until the soup begins to boil. Once at a boil turn to medium-low and let it cook for an hour. Half an hour into cooking the soup add in chicken, shrimp can be added in 10 to 15 minutes before the hour is done – along with snow peas (so that the peas become tender but still retain a nice green colour). If you want to make this Vegan you can add chickpeas or organic tofu. Take out lemon leaves, cardamom pods and lemongrass Incorporate lime juice and coconut milk as well as an extra tbsp of coconut oil. Let this cook for 5 more minutes before serving as the coconut milk will lower the temperature of the soup. Do a taste test to see if you need any more salt, season to your taste. Serve hot! If you would like a starch potato noodles are great as is rice."
NotesOPTIONAL
Pumpkin Ginger Potato Noodles
Rice
Vermeil Rice Noodles
Serves4 people
Preparation Time20 min
Cooking Time1 hr
Ingredients
- 4 cup Bone Broth
- 1 can coconut milk
- 2 tablespoon olive oil
- 1 tablespoon diced ginger
- 2 clove garlic
- 1 red onion
- 5 pods of cardamom
- 1 slice chickenbreast
- 1 cup canadian shrimp
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In a large pot add one tbsp of coconut oil, diced red onion as well as a sprinkling of the salt to aid the onions in cooking down, place over medium-high heat. Let them caramelize.
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Once caramelized add diced ginger, garlic and cardamom pods. Turn heat to medium. Let this cook down a bit so that the oils can be released. Add curry paste and lime zest and incorporate it into the other ingredients.
-
Add in bone broth, lemon grass, lemon leaves, fish sauce, fermented soy sauce, both mushrooms, chopped peppers, Thai chillies. Turn heat up to high until the soup begins to boil. Once at a boil turn to medium-low and let it cook for an hour.
-
Half an hour into cooking the soup add in chicken, shrimp can be added in 10 to 15 minutes before the hour is done – along with snow peas (so that the peas become tender but still retain a nice green colour). If you want to make this Vegan you can add chickpeas or organic tofu.
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Take out lemon leaves, cardamom pods and lemongrass
-
Incorporate lime juice and coconut milk as well as an extra tbsp of coconut oil. Let this cook for 5 more minutes before serving as the coconut milk will lower the temperature of the soup.