2 large organic free range, skinless chicken breast, thinly sliced
2 organic free range skinless chicken thighs, trimmed
2 organic carrot, shredded
½ small cauliflower head, chopped
1 small rutabaga, diced
1 stalk of lemon grass, cut into 1-inch pieces
3 cups of organic low-sodium chicken broth (homemade bone broth would be the best option here)
1 sweet onion, chopped
6 cloves of garlic, minced
¼ teaspoon turmeric
¼ teaspoon of cumin
A pinch of chili powder
Pink Himalayan salt to taste
3 green onions, thinly sliced
1 bunch fresh cilantro, chopped
1 tablespoon of fresh ginger, shredded
½ cup unsweetened coconut milk
½ cup unsweetened full-fat canned organic coconut milk
1 large lime, fruit juice
1 tablespoon coconut oil
Instructions
Heat coconut oil in a medium-high heat. Add garlic and sweet onions, and sauté chicken in it, until fully cooked. Add carrots, rutabaga, cauliflower, ginger and cook, stirring occasionally until softened. Add chicken broth, turmeric, cumin, chili powder and bring to a boil. Reduce the heat to medium-low, stir in coconut milk, lemon grass and cook for about 5 minutes. Add lemon zest and juice, cilantro, pink Himalayan salt and serve immediately. Garnish with green onions and remaining cilantro leaves.
Nutrition Information
Serving size: 4
Recipe by Lighter Self at http://lighterself.com/thai-yellow-curry-chicken-soup/