Paleo Chicken Curry Soup
Author: Emily Kyle | EmilyKyleNutrition.com
This light and delicious Paleo Chicken Curry Soup combines the fresh flavors of turmeric and coconut for a delicious comfort soup that pairs well with a salad or entree. Made with coconut milk, fresh green onions, and cilantro, this recipe is Paleo, AIP friendly, grain-free, gluten-free, and dairy-free.
Ingredients
- 1 tablespoon coconut oil
- 1 pound organic ground chicken
- 2 tablespoons sliced fresh ginger, approx. 2” piece, peeled and thinly sliced
- 1 cup diced celery
- ½ teaspoon salt
- 2 cloves sliced fresh garlic, peeled and thinly sliced
- 1 cup sliced green onion, whites and greens divided
- 3 cups stock or broth
- ½ cup shredded carrots
- 1 teaspoon ground turmeric
- 1/16 teaspoon ground cinnamon
- ¼ cup packed fresh cilantro
- 14.5 ounce can lite coconut milk
- ¼ teaspoon crushed red pepper, optional
Instructions
- In a large soup pot, heat the coconut oil over medium-high heat.
- When the oil is hot, add the ground chicken and ginger and cook for 5-10 minutes, or until the chicken begins to brown.
- Add the celery and ½ teaspoon salt and cook for 2-3 minutes, or until turning translucent.
- Add the garlic, cook for 1-2 minutes.
- Add ½ cup white part of green onions, cook 1 minute.
- Add the mushroom stock, carrots, turmeric, and cinnamon. Turn up the heat and bring to a boil.
- Once boiling, reduce the heat to simmer, cover with a tight-fitting lid and let cook 20 minutes, stirring occasionally.
- After 20 minutes, add the ½ cup green part of green onions, cilantro, and coconut milk and turn the heat to high and return to a boil.
- Let simmer for another 10 minutes before serving.
- Top with additional fresh cilantro and green onions as desired.
Notes
Substitution Tip: To make this recipe AIP friendly, omit the crushed red pepper.
Make-Ahead Tip: This soup recipe will make 8 servings, so freeze half if you cannot eat it all at one time.
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