GLUTEN FREE, PALEO & KETO Friendly, VEGETARIAN OPTION
1 Teas Coconut Oil or Butter
1 Pound of Chicken Breasts or Thighs, chopped (Omit for vegetarian option)
1 Medium Bell Pepper, chopped (any color will do)
1/2 Teas Minced Garlic
1/2 Teas Minced Fresh Ginger*
3 Tbsp Red Thai Curry Paste
2 Cups Chicken Bone Broth (Vegetable Broth for vegetarian option)
14 oz can Full Fat Coconut Milk (canned option is best)
1 Baby Bok Choy, chopped
1 Cup Broccoli, chopped (fresh or frozen)
Fresh Cilantro and Lime wedges for garnish
In a large soup pot, heat coconut oil or butter over medium heat.
Add Chicken and brown for 5 minutes stirring occasionally.
Add bell pepper, garlic, ginger, and curry paste.
Stir well and cook for 5 minutes.
Add broth and coconut milk.
Bring to boil, then reduce heat to simmer uncovered for 10 minutes.
Add bok choy and broccoli and simmer for 5 minutes.
Serve hot with fresh cilantro and lime wedge.
ENJOY!
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