Chicken Curry Soup | Ann Shippy MD
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Chicken Curry Soup

As the weather begins to cool down, there’s nothing better than a warm soup to pick you up! Soups are a perfect way to get in lots of veggies, protein and hydration at the same time, especially when you feel like you need a little extra self-care. (See also my blog post on “What to Do When You Feel Under the Weather.”)

INGREDIENTS

  • 1 tbsp coconut oil
  • 2 garlic cloves, minced
  • 2 tbsp red curry paste
  • 1 quart chicken broth
  • 1 can coconut milk (organic)
  • 2 zucchini, spiraled
  • 1 butternut squash, peeled and cubed
  • 2 chicken breasts, precooked and shredded with a fork
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp pepper
  • 1 lime, sliced

INSTRUCTIONS

In a large pot, heat oil and add garlic. Saute until fragrant. Stir in red curry paste. Pour in broth and coconut milk. Add zucchini, butternut squash and chicken. Add seasonings. Cover pot and simmer on low. Serve with limes.

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