If I could only make one meal for my husband to eat for the rest of his life, he would probably request it to be this soup.
I actually started making it several years ago when we first started dating. I think I found the original recipe in a Food Network magazine. At the time, I was brand new to eating gluten free (and eating dairy-free because my gut was in terrible shape) so the use of rice noodles and coconut milk appealed to me. It was so easy and quick to make and required minimal clean-up (we were both living in teeny tiny apartments with barely any counter space and no dishwasher). On top of that, it was delicious, so we probably made it at least once a week. We made it so often that it got to the point where I knew how to make it without following a recipe.
When I switched to a paleo lifestyle, I stopped making it. It’s not an unhealthy dish, but I was busy trying out new recipes (mostly from Make It Paleo). Since it’s his favorite soup, if not favorite meal, my husband still requested it. I figured it would be pretty easy to paleo-ize.
I eat mine without noodles but my husband does CrossFit and needs more carbohydrates. So after I poured myself some, we added noodles at the end for him. If you are using noodles, use a little more broth (6 cups). If you are not using noodles, you can use less broth and feel free to add a little more chicken.
Thai Coconut Chicken Soup
Prep time: 10 minutes
Cook time: 30 minutes
In a soup pot, heat up coconut oil over medium-high heat. Add garlic and onion and cook until onion starts to turn translucent. Add the curry, broth, and coconut milk, and bring to a boil.
Add the peppers and chicken and bring to a boil. Once chicken has cooked through (about 3-5 minutes), add the rice noodles, if using, and bring to a boil or until noodles are cooked (about 3 minutes). Lower the temperature to a simmer and add fish sauce, lime juice, salt and cilantro. Taste it and add more fish sauce/lime juice/salt if needed (it varies depending on how much broth used/if you used noodles)
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