Norman was craving Thai food and I was creeping around Huffingtonpost.com looking at the Food section and came across a slow cooker recipe for this soup…it was pretty simple, we didn’t have a lot of time to cook, and I decided to take my ow spin on it, so there I went and we almost submerged our faces into the pot and inhaled. My favorite thing is taking a good base recipe and making it my own…and Norman’s amazing chicken stock didn’t hurt AT ALL.

[Method]

In a large soup pot, over medium heat, heat the olive oil and then add the garlic, cook for about 3 minutes, until fragrant. Add the onion and yellow and red bell peppers and saute until semi-soft, about 3 minutes. Stir in the coconut sugar and almond butter until the sugar is melted. Add the red curry paste, ghost pepper curry and ginger and stir until well incorporated. Add the coconut milk and chicken stock and cook until the mixture comes to a simmer. Add the kaffir limes leaves and fish sauce and then allow to simmer for 10 minutes, stirring occasionally. Then add themushrooms and kelp noodles and allow to simmer for 20 minutes, stirring occasionally to separate the noodles while cooking. Turn off the heat and stir in the spinach and cover, allowing to sit, undisturbed for 10 minutes. Then, just, eat it…and enjoy. :-)

Thai Coconut Curry Chicken Soup with Kelp Noodles (Paleo)
 
Ingredients
  • 2 tablespoons olive oil
  • 4 cloves garlic, pressed
  • 2 tablespoons red curry paste
  • 2 12 ounce cans of coconut milk
  • 2 cups chicken stock
  • 2½ tablespoons fish sauce
  • 2 tablespoons coconut sugar
  • 2 tablespoons almond butter
  • 3 to 4 kaffir lime leaves
  • 1½ teaspoons ghost pepper curry
  • salt to tast (I used about 1 teaspoon)
  • The meat from about a half of 1 rotisserie chicken (use your leftovers!), shredded into pieces
  • ½ red bell pepper, seeded and sliced into ¼ inch slices
  • ½ yellow bell pepper, seeded and sliced into ¼ inch slices
  • 1 red onion, thinly sliced
  • 1 heaping tablespoon fresh ginger, minced
  • 1 cup baby bella mushrooms, quartered
  • 1 LARGE container of organic baby spinach
  • 1 package fresh kelp noodles (rinsed)
  • Juice of 1 lime
Instructions
  1. In a large soup pot, over medium heat, heat the olive oil and then add the garlic, cook for about 3 minutes, until fragrant.
  2. Add the onion and yellow and red bell peppers and saute until semi-soft, about 3 minutes.
  3. Stir in the coconut sugar and almond butter until the sugar is melted.
  4. Add the red curry paste, ghost pepper curry and ginger and stir until well incorporated.
  5. Add the coconut milk and chicken stock and cook until the mixture comes to a simmer.
  6. Add the kaffir limes leaves and fish sauce and then allow to simmer for 10 minutes, stirring occasionally.
  7. Then add the mushrooms and kelp noodles and allow to simmer for 20 minutes, stirring occasionally to separate the noodles while cooking.
  8. Turn off the heat and stir in the spinach and cover, allowing to sit, undisturbed for 10 minutes. Then, just, eat it...and enjoy. :-)