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,