May 8, 2014

Thai Chicken Soup (Paleo, Low Carb)

  • 12 oz. cooked chicken, shredded or cut up
  • 4 oz. onion, chopped
  • ½ c. red bell pepper, chopped
  • 1 carrot, sliced
  • 1 clove garlic, minced
  • 1 tsp. ginger root, peeled and minced
  • 3 c. green cabbage, chopped
  • 4 c. chicken broth (preferably homemade)
  • 1 c. coconut cream
  • 2 T. Thai red curry paste
  • 1 T. toasted sesame seeds
  • 1 T. black sesame seeds (or use all white seeds if unavailable)
  • 1 tsp. sesame oil (added right before serving)
  1. Mix all ingredients but the sesame oil and coconut cream in a large soup pot. 
  2. Stir well, bring to a boil over high heat. 
  3.  Then reduce to a simmer and simmer for about 20 minutes to allow carrot and cabbage to get nice and tender. 
  4. Once carrot is tender, add coconut cream. 
  5. Simmer 2-3 more minutes. 
  6. Add sesame oil, stir and serve with a sprinkle of toasted sesame seeds on top and a spring of red bell pepper as well, if desired.
 Makes 5 large bowls, each containing: 315 calories, 20.3 g fat, 11.5 g carbs, 3.44 g fiber,

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