
2 teaspoons coconut oil | |
3 cloves garlic, minced | |
1 tablespoon fresh minced ginger | |
1 bunch green onions, diced | |
¼ cup finely diced fresh basil | |
2 stalks lemongrass, tender white inner bulb only, finely minced | |
1 tablespoon freshly grated turmeric (or 1 teaspoon ground turmeric) | |
¼ teaspoon red cayenne pepper | |
1 (15-ounce) can full fat coconut milk | |
1 (32-ounce) container low sodium chicken broth | |
1 lb boneless skinless chicken thighs | |
1 red bell pepper, chopped | |
To garnish: Cilantro, hot sauce and fresh lime juice | |
2 medium sweet potatoes, spiralized |
1. | Heat oil in a large pot over medium-high heat. Once oil is hot, add in garlic, ginger, green onion, basil and lemongrass. Saute for about 5 minute until the onions begin to turn translucent and slightly golden. |
2. | Next add in turmeric, cayenne pepper, and salt, and stir for 30 seconds to release flavors. |
3. | Add in coconut milk, chicken broth and chicken thighs. Stir well to combine. Bring soup to a boil. You’ll want the chicken to be covered by the broth so make sure you stir them down to the bottom. |
4. | Reduce heat to medium low and simmer uncovered for 20-30 minutes or until chicken is fully cooked. |
5. | Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. |
6. | Add chicken back to pot then stir in sweet potato noodles and bell pepper. Simmer for a few more minutes. |
7. | Taste and adjust seasoning as needed. Serves 4. Garnish with cilantro, extra green onion, hot sauce and a squeeze of fresh lime juice. |
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