If you are looking for a healthy, Thai-inspired soup, you will definitely want to try this one! This soup is packed with flavor with tender bites of chicken, coconut milk, and fresh lime juice. Alternatively, you can sauté the ingredients and make a sauce using less chicken stock, and make a delicious stir fry!
Ingredients:
1 quart chicken stock https://nutrapothica.com/gaps-meat-stock/
1 can full fat, organic coconut milk
1 medium onion, rough chopped
2 1/2 C chopped broccoli
1 medium carrot, chopped
1 small, yellow bell pepper, thinly sliced
2 Tbls raw honey
2 tablespoons coconut aminos
1 teaspoon fish sauce
2 tablespoons fresh lime juice
1 garlic clove, grated
1/8 tsp garlic granules or powder
2 cups chopped, cooked chicken
Salt to taste
Shichimi Togarishi to taste (can omit as it is spicy- and yes, it is Japanese :))
2/3 C toasted cashews (for garnish)
Directions:
Bring chicken stock and coconut milk up to a boil in a medium-to-large saucepan. Add vegetables and salt (Start with 1 tsp of salt. You can always add more at the end). Reduce heat to a simmer (low heat). Cover and let cook until vegetables until tender (about 12 minutes). Remove from heat and add garlic, honey, coconut aminos, fish sauce, lime juice, chicken and Togarishi. Stir and let sit for a few minutes. Serve soup hot with toasted cashews on top. Enjoy!