This flavorful soup packs a slight spicy kick, and is filling and hearty enough to be a satisfying weeknight meal. It's gluten free, dairy free and grain free, and on plan for EVOLVE, ADAPT and LIVE phases of our program.
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Ingredients
1 lb organic boneless, skinless chicken breast
1 14 oz can organic light coconut milk
1 small diced yellow onion
4 cups organic chicken broth
3 tbsp Thai red curry paste
1 clove minced garlic
1 tbsp coconut oil
1 tsp ground coriander
1 tsp ground turmeric
1 oz bag fresh spinach
Directions Heat 1 tbsp coconut oil over medium high heat
Add curry paste, garlic and sauté 2 minutes
Add coriander, turmeric and onion and sauce until translucent
Add 4 c chicken broth and diced chicken and bring to a low boil. Boil until chicken is cooked through.
Add 14 oz light coconut milk and spinach, warm 2-3 min
Pour hot soup over raw zoodles in a bowl, top with cilantro and red pepper flakes if desired.
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