Primal Chicken Soup With Coconut Milk Recipes

BEST EVER TOM KHA GAI - THAI COCONUT SOUP

Steps:

• In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno or chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened. Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
• Strain out the aromatics (the garlic, onions, lemongrass, and ginger) and discard. Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut aminos (or coconut sugar), and lime juice, plus more of each to taste.
• Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.

PRIMAL CHICKEN SOUP WITH COCONUT MILK

Steps:

• Place coconut milk, chicken stock, lemon or lime juice, ginger, lemongrass (if using), carrot, and Thai curry paste or other hot seasoning into a 2-4 quart sauce pan and bring to a simmer over medium-high heat.
• When carrots are about halfway cooked, add cauliflower florets and lower heat to medium, until the vegetables are all nearly cooked through, about 5-8 minutes.
• Add chicken meat and simmer a few more minutes.
• Stir in chopped basil leaves and season with salt and more hot spice to taste.
• Remove lemongrass stalks, and serve in a bowl garnished with thinly sliced fresh basil leaves.