<p>Fill up your belly with delicious and creamy Paleo Thai Chicken Soup. Perfect for crisp fall evenings, or paleo friendly lunch option at the office.</p>
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Ingredients
- 1 tablespoon Grapeseed Oil
- 3/4 tablespoons dice Shallot
- 2 tablespoons chop Cilantro, Fresh
- 4 cups Chicken Broth/Stock
- 28 fluid ounces Coconut Milk, Canned
- 1 tablespoon Honey
- 1 1/4 cups slice Mushrooms, Crimini
- 1 3/4 cups dice Broccoli
- 2 cups cook and shred Chicken, Boneless Breasts
- 2 teaspoons Red Curry Paste
- 3 tablespoons juice Lime
- 3 tablespoons Fish Sauce
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 1.5 cups
- 305 Calories
- 25g Total Fat
- 19g Sat Fat
- 0g Trans Fat
- 44mg Cholesterol
- 937mg Sodium
- 7g Total Carb
- 0g Fiber
- 3g Total Sugars (Includes 2g Added Sugars)
- 16g Protein
- 12 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large saucepan over medium heat, heat grapeseed oil.
- Add shallots and cilantro to pan and cook until shallots are translucent and softened.
- Turn heat to medium high. Add in chicken stock, coconut milk and honey. Bring to a simmer.
- Once broth reaches a simmer, strain into a clean saucepan, discarding the shallots and cilantro.
- Return broth to a simmer over medium high heat, and add in mushrooms and broccoli florets.
- Cook until broccoli becomes tender.
- Stir in chicken, curry paste, lime juice and fish sauce into soup and serve.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large saucepan over medium heat, heat grapeseed oil.
- Add shallots and cilantro to pan and cook until shallots are translucent and softened.
- Turn heat to medium high. Add in chicken stock, coconut milk and honey. Bring to a simmer.
- Once broth reaches a simmer, strain into a clean saucepan, discarding the shallots and cilantro.
- Return broth to a simmer over medium high heat, and add in mushrooms and broccoli florets.
- Cook until broccoli becomes tender.
- Stir in chicken, curry paste, lime juice and fish sauce into soup.
- Allow to cool.
- Divide into indicated number of freezer bags, label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Reheat in microwave 1-2 minutes.