Quick and Easy
Thai Chicken Curry Soup
Carrot Cauli-Rice
Ingredients
- 2 Tbsp coconut oil (or use avocado oil)
- 1 onion, chopped
- 1 bell pepper, chopped (any color)
- 2 tsp curry powder
- 3 cups organic chicken broth
- ½ (13.5-oz) can unsweetened coconut milk
- 2 Tbsp fresh lime juice
- ½ Tbsp fish sauce (or use lime juice)
- 1 lb boneless, skinless chicken breasts, cut into chunks
- 2 Tbsp chopped fresh cilantro (or use flat-leaf parsley)
Instructions
- Melt oil in a Dutch oven over medium heat; add onion, pepper, and curry powder. Sauté 5 minutes or until tender.
- Add broth, coconut milk, lime juice, and fish sauce. Bring to a boil; add chicken, and reduce heat. Simmer 10 to 15 minutes or until chicken is done; stir in cilantro before serving.
Side Dish Ingredients
- 1 (16-oz) pkg frozen cauliflower florets
- 2 Tbsp coconut oil (or use avocado oil)
- 2 carrots, thinly sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
- ½ cup organic chicken broth
Side Dish Instructions
- Pulse cauliflower in a food processor until it resembles rice.
- Melt oil in a saucepan over medium-high heat; add carrots, onion, garlic, salt, and pepper. Cook 4 minutes or until onion is tender.
- Stir in broth and cauliflower; cover and cook 15 minutes or until cauliflower is tender.
Paleo Meal Plan
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