One thing that I have learned since beginning to eat a Paleo-style diet is the modern American diet lacks flavor. So many recipes that I have tried during the course of the past 30 days have been so flavorful and filling that I am beginning to wonder why more people do not eat this way. Plus I’m beginning to not even miss grains, dairy, or sugar which is always a plus.
This recipe is a little something I threw together with the help of all of the spices on my spice rack. I started with frozen chicken breasts and transformed this crock pot meal into a restaurant-style Thai cuisine that even my toddler enjoyed. The coconut milk, which is Paleo-friendly, gives the sauce a creamy, smooth texture.
I tossed the cooked chicken and sauce with a little bit of zucchini and carrot “noodles” and voila—a full and satisfying meal. Give this recipe a try and tell me how you like it.
Paleo Coconut-Curry Chicken Soup
Ingredients
- 2 cups fresh spinach leaves
- 2 teaspoons red curry paste
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 2 garlic cloves minced
- 3 cups chicken broth
- 1 13.5 oz can full fat coconut milk
- 6 chicken breasts
- ½ cup chopped onions
- 2 tablespoons fish sauce
- ¼ teaspoon crushed red pepper
Instructions
- 1. Add chicken to the bottom of the crockpot.
- 2. Add the herbs, spices, spinach leaves, and vegetables
- 3. Add the chicken broth, coconut milk, and fish sauce. Stir.
- 4. Cook on low for 8 hours
- 5. Shred the chicken with a fork
- 6. Optional: During the last 15 minutes of cooking add zucchini "noodles" to give an authentic Thai flair.
