Most of the time, Eric and I eat pretty well at home. Eric loves to get his meals off of Tasty, but I prefer many paleo recipes. I love paleo meals because every ingredient you add to your meal is natural. I can be assured that I will feel good and energized when I cook these types of meals at home. They’re gluten free and dairy free. And better yet, I will be satisfied because these recipes are SO delicious. Especially, this one!
This recipe is from Paleo Leap, but I made a few adjustments to the ingredients and created directions that I find more simple.
You can view the original recipe here.
2 large chicken breasts, baked, then diced or shredded
2 cups coconut milk
3 cups chicken broth
3 medium carrots
1 sweet potato
1 head of broccoli
2 tsp Thai Seasoning (I used a store bought one but you can make this with the instructions below)
Salt and Pepper to taste
Thai Seasoning Ingredients
1/2 tsp curry powder
1/4 tsp paprika
1/4 tsp chili powder
1/4 tsp cinnamon
1/4 tsp salt
1/4 tsp ginger
Directions: I highly recommend using a food processor for this recipe. You don’t need one, but it will speed up your cook time by quite a bit.
- Peel your sweet potato and chop into small pieces. Add to food processor.
- Chop your broccoli head into small pieces. Add to food processor.
- Peel and chop your carrots. Add to food processor.
- Add 1 cup of chicken broth to the food processor. Mix all the ingredients.
- Take shredded vegetables from food processor and add to a large saucepan. If you’re vegetables didn’t chop all the way, feel free to add a little more broth.
- Add your chicken, coconut milk, and remaining broth to saucepan and season with your Thai seasoning and salt and pepper.
- Bring soup to a boil and then let it simmer covered for about 15 minutes.
- Serve warm!
This has been a winter favorite of mine. I hope you love it!