Paleo Thai Chicken Soup - Lunch Version

30 mins

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. In a large saucepan over medium heat, heat grapeseed oil.
2. Add shallots and cilantro to pan and cook until shallots are translucent and softened.
3. Turn heat to medium high. Add in chicken stock, coconut milk and honey. Bring to a simmer.
4. Once broth reaches a simmer, strain into a clean saucepan, discarding the shallots and cilantro.
5. Return broth to a simmer over medium high heat, and add in mushrooms and broccoli florets.
6. Cook until broccoli becomes tender.
7. Stir in chicken, curry paste, lime juice and fish sauce into soup and serve.

43 mins

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?

1. In a large saucepan over medium heat, heat grapeseed oil.
2. Add shallots and cilantro to pan and cook until shallots are translucent and softened.
3. Turn heat to medium high. Add in chicken stock, coconut milk and honey. Bring to a simmer.
4. Once broth reaches a simmer, strain into a clean saucepan, discarding the shallots and cilantro.
5. Return broth to a simmer over medium high heat, and add in mushrooms and broccoli florets.
6. Cook until broccoli becomes tender.
7. Stir in chicken, curry paste, lime juice and fish sauce into soup.
8. Allow to cool.
9. Divide into indicated number of freezer bags, label and freeze.

2 mins

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.

1. Thaw: In fridge
2. Reheat in microwave 1-2 minutes.