Curried Coconut Chicken Soup
3 – 4 ounces boneless skinless chicken breast, cut into cubes
1teaspoon pure sesame oil
1 teaspoon organic, unrefined coconut oil
1 green onion, white and pale green portion, thinly sliced
1 teaspoon fresh garlic, minced
½ teaspoon curry powder (mild or hot, your choice)
1 cup low or no sodium all-natural chicken stock
1/4 cup pure coconut milk (full fat)
1 small cucumber, thinly sliced
2 fresh basil leaves, torn
Lime wedge and fresh cilantro, garnish, optional
Toss chicken with sesame oil and cook in a medium saucepan over high heat until nearly cooked through, about 7 minutes, stirring as the chicken cooks to evenly brown all sides.
Leave chicken in saucepan and reduce heat to medium.
Add coconut oil, green onion, garlic and curry powder; cook, stirring, 2 minutes.
Add stock and coconut milk; increase heat to bring to a boil, then reduce heat and cover, simmering 15 minutes.
Pour soup into a serving bowl, add cucumber, basil and a squeeze of lime. Serve immediately.
A note from Dr. Perlmutter:
I receive many questions from people who prefer to buy their bone broth. And as a buyer of bone broth myself, I certainly understand how difficult it is to find a bone broth that does not contain questionable ingredients and maximizes nutrient density.
To provide an option for those people, I partnered with Kettle & Fire, which is my go-to company for healthy bone broths and soups. And as a member of our community, they are offering up to 25% off their Coconut Curry Lime Bone Broth that is a delicious, time-saving option for the recipe above through this link.
So if you are looking for high-quality bone broths or soups, try them out and let me know what you think!
When you purchase a product through the partner link above, we make a small commission which helps support our website and content creation. So if you decide to give a product a try, many thanks