You guys, I have been MIA a little this week. I’ve been so busy! At work, we hit the second semester and that came along with two brand new classes. Plus, the main course that I teach is Web Design and Animation, and we just began the Animation unit. That means most of my day will be pretty busy for the next few weeks until things calm down. Boston training has picked up (in a good way) so by the time I get home at night, I’m beat.
I still owe a race recap from last weekend, so I’m hoping to get around to that later today after getting caught up on what’s been going on with all of you! But I didn’t want a Friday to pass without a recipe, and I have a great one to share this week.
There really is no cuisine that I don’t like, and this dish is Thai inspired. Think along the lines of going to a Thai restaurant for Tom Kha Gai soup, which is a favorite of mine. I was in need of something different for lunch at work this week, and came across this on Pinterest.
I didn’t change anything about the original recipe, except I went heavy on the cilantro. I LOVE cilantro but always go easy with it because my husband hates it. But this soup wasn’t for him, so I got a little excited. He actually did eat a bowl of and loved it, cilantro and all. He did tell me that I put too much cilantro on it, though. Ha! So those of you who are not a fan, go easy on it. Maybe you can substitute with some parsley or something.
Also, this recipe is very paleo friendly! The fish sauce might be the only questionable ingredient. I had some in the house and didn’t go searching for something special, but the original recipe recommends a brand to make it “paleo friendly”. I’m pretty sure our paleolithic ancestors didn’t have access to fish sauce regardless, so I’m not sure how paleo friendly any of it is so I used what I had on hand.
This does require you to make some zucchini pasta, which is fun. I have a spiralizer and love breaking that thing out. If you don’t have one, I’m sure you can improvise and make something with a box grater, but I never tried it.
- 1 tbsp coconut oil
- 1/2 onion,chopped
- 1 jalapeño, chopped
- 1 1/2 tbsp green curry paste
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 15-ounce can coconut milk, full fat
- 1 red pepper, thinly sliced
- 1 pound chicken breasts or thighs, thinly sliced against the grain
- 2 tbsp fish sauce
- 1/2 cup chopped cilantro
- 2 medium zucchini, spiralized
- 1 lime cut into 8 wedges
- In a large sauce pan, heat coconut oil over medium heat until melted and shimmering. Add onions and sauté until just translucent, about 5 minutes.
- Stir in jalapeño, curry paste and garlic and sauté until fragrant, about 1 minute. Add chicken broth and coconut milk, whisking until fully combined. Bring to a boil, then reduce heat to medium and add red pepper, chicken and fish sauce. Let simmer until chicken is cooked through, about 5 minutes. Stir in cilantro.
- Divide zoodles among 8 soup bowls and ladle soup over; the heat of the soup will make the zoodles tender.
- Serve each with a squeeze of lime.
This was a great soup to have on hand for lunch all week! I hope you enjoy it as much as I did!