So yummy! This is what I made for dinner last night! Its a great fairly fast soup recipe. A great recipe for nights when I want to make soup but don’t want to have to let it cook for hours.
You will need:
1-1 1/2 lbs. cooked chicken breast (I diced my chicken up and sauteed it in olive oil until cooked, you could also boil the chicken for about 20 minutes until cooked through and then dice it up.)
1 head of cauliflower
1 14oz can of coconut milk
3 cups chicken broth (I use chicken bouillon)
1 tsp. Red Curry Paste
2 tbsps. Lemon Juice
2 tbsps. Lime Juice
3-4 tbsps. Soy sauce (Or wheat-free tamari, which is what I use)
1 tbsp. Oyster Sauce
1 tsp. Garlic powder
1 tsp. Onion powder
Pepper to taste
First I cook my chicken and while it is cooking I peel and chop my carrots and cut my cauliflower. After the chicken is done I set it aside. In a large soup pot I add all the rest of the ingredients and bring it to a boil. Once it is boiling I add my carrots and cauliflower. I continue cooking it at a boil for about 20-25 minutes or until my carrots and cauliflower are soft. Then I add my diced chicken into the mix and continue to cook until everything is heated through. Lastly I ladle my soup into bowls. And if I have any I top it with sesame seeds, unsweetened dried coconut shavings, and fresh cilantro (if I have any). If I am feeling really ambitious I toast the sesame seeds and coconut shavings first.
*Inspired by Joyful Abode and Primal Blueprint Cookbook