Paleo Friendly Thai Coconut Chicken Soup

January 1 is notorious for people starting their diets and since I hate following a crowd, I started mine on December 30.

I realize I have already lost a few readers by including the word Paleo in the title, but since I'm trying to follow the Paleo lifestyle for the next 90 days (at least) I figured this would be a great place to keep track of recipes that have worked for me.

I love that I got to cook with my doTerra essential oils! The first and only time I tried to chop my own lemon grass was 6 years ago and haven't touched the stuff since. I have lemongrass oil and decided to use my oil in this recipe to replace the lemongrass.

This soup is so rich and filling that I couldn't even finish my bowl. It could easily be made with what you have on hand. I just used the veggies I had on hand instead of what the original recipe called for. This is definitely going in my "make again" category.

Adapted from this recipe on the Paleo Periodical.

Ingredients:

2 boneless skinless chicken breasts
kosher salt and fresh ground pepper, to taste
1-2 C frozen stir fry veggies, I like the bag from Costco
2 cups baby chopped baby spinach or other greens like swiss chard
1 drop doTerra lemongrass essential oil or 2 Tbsp. lemongrass
2 Tbsp. ginger, minced
1 can coconut milk
3 cups chicken broth
2 Tbsp. fish sauce
1 tsp. chili-garlic sauce 
3 Tbsp lime juice or the all the juice from a fresh squeezed lime
1 bunch green onions, sliced
1/4 cup basil, chopped
1/4 cup cilantro, chopped

Instructions:

1. In a large saucepan, boil uncooked chicken breasts in the 3 C of chicken broth until cooked all the way. Remove them from the pan and shred them.  Return the shredded chicken to the pan and add the can of coconut milk, turning heat to medium.

2. Stir in frozen veggies, chopped spinach, ginger, fish sauce, chili-garlic sauce, and lemongrass oil and simmer for about 20 minutes.

3. Add chopped green onions, basil, and cilantro and lime juice just before serving. Serve in large bowls.

Printable Version 

Curry Coconut Peanut Sauce & Creamy Peanut Sauce

I've tried a ba-jillion peanut sauces and these two are by far my favorites. If Sawadee in SLC would give me the recipe to their peanut sauce, that would be my new favorite, but since they say it's secret or something like that, I guess I'm out of luck. You can use these as dipping sauces, as a base for a peanut sauce and rice noodle dish, as a salad dressing, marinade, chicken satay, tofu and vegetables. It's amazing. The coconut curry one just has a little more zip with the curry. The creamy sauce is just a good standard peanut sauce, plain and simple. You can thank Whole Foods for this recipe!

Curry Coconut Peanut Sauce (Can be GF if you use GF ketchup and soy sauce)

Ingredients:

1 tsp canola oil
1 small red onion
3 cloves garlic, minced (1 1/2 tsp)
1 serrano pepper, seeded and minced
4 tsp minced fresh, yes FRESH ginger (You can usually find this already prepared near the tofu in a little jar)
4 tsp curry powder
4 tsp cumin
1 (13.5 ounce) can coconut milk (You can use lite coconut milk if you are watching calories)
5 Tbsp creamy peanut butter
1/4 c minced fresh cilantro
5 tsp tamari (or lite soy sauce)
4 tsp honey
1/8 c lime juice
1/8 c ketchup
3/4 c water

Directions:

Heat the canola oil in a saucepan over medium heat. Saute the onion, garlic, serrano pepper, and ginger until the onion is translucent. Add the curry powder and cumin; saute over low heat for 1 minute. Add the coconut milk, peanut butter, cilantro, tamari honey, lime juice, ketchup, and water. Bring the sauce to a boil, whisking often. Reduce the heat; simmer for 10 minutes. (makes 4 1/2 cups, serving size 1/8 cup)

Creamy Peanut Sauce


Ingredients:

1/2 c canola oil
1/4 c toasted sesame oil
1 c finely chopped yellow onions
1/8 c finely minced garlic (12 cloves)
1 2-inch piece of ginger, roughly chopped (fresh ginger, the kind you have to peel)
1/4 c red wine vinegar
1 c water
3 Tbsp sugar
1/4 c ketchup
1/2 c creamy peanut butter
1/2 c fresh cilantro leaves
1/4 c tamari
2 1/2 Tbsp lime juice
1 tsp hot pepper sauce, or to taste

Directions:

Heat the canola and sesame oils in a large saute pan over medium heat; add the onions, garlic, and ginger, and simmer uncovered for 5 minutes, stirring often. Add the vinegar, water, sugar, ketchup, peanut butter, cilantro, tamari, lime juice, and hot pepper sauce; simmer uncovered for 5 minutes. Cool the sauce mixture. In a blender or bowl of a food processor fitted with a metal blade, puree the mixture until smooth. (Makes 3 cups, 1 serving = 1/4 cup)