Wednesday, July 11, 2012

Easy Paleo Coconut Soup

I posted this picture on my instagram the other day, and I got a few requests to share the recipe.  I wish I could say this was culinary magic but it's really just my go-to when I want something healthy that's fast - and you can stock most of the ingredients in your pantry.

I make this soup ALL THE TIME.  It's a quick open/chop/simmer soup that you can make in about 20 minutes, that's spicy, creamy and satisfying.  It's also really easy to make modifications so feel free to use whatever veggies you have in your fridge.  

If you have an Asian market in your 'hood, please check it out.  You can get all of those great condiments and they usually have great quality fish.  Not to mention it's fun to roam the aisles and see all the weird 'food' items they tend to sell. Quick note about fish sauce - it smells terrible.  Why you ask would you use it in food? Well, it has this magical power to make food taste amazing and rich, even though you may want to gag while you're squirting it in the pot.  You're going to have to trust me on this one. 






Coconut oil
1/2 yellow onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 tbs lemongrass paste* (or you can smash the stalks yourself)
1 tsh fresh grated ginger
1 can coconut milk
1 32 oz carton Pho broth (I use this one)
1 healthy squirt of sriracha 
1 lb chopped chicken thighs/breast or  peeled and deveined shrimp
4 green onions, chopped
Handful chopped spinach

Heat up a couple tbs of coconut oil in a large pot.  Add onions and bell pepper and saute until fragrant, then add garlic, lemongrass, and ginger and saute a few minutes more.  Add coconut milk, broth & fish sauce and let it come to a low boil.  Add sriracha. 

If you have chicken, toss that in there and let it simmer for 10 minutes or so until it's done (this will depend on how large your chunks of chicken are - if you're in a hurry, keep them small).  Add green onions and spinach, and serve as soon as spinach is bright green and slightly wilted

If you're using shrimp, it should take only a few minutes for those little guys to turn pink, so you can toss the green onions and spinach in right after the shrimp.  

Adjust the sriracha depending on how spicy you like it, and you can toss in whatever other veggies you may have around.  It's great with shredded zucchini or cooked spaghetti squash 'noodles'. 


*You can usually find this in the produce section at your grocery store, near the packages of fresh herbs 

1 comment:

Rachel R. said...

This is one of my new favorite meals! Been sharing the recipe with my coworkers, such great flavors and so easy to make! Actually making it yet again for dinner tonight...

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