The Anti-Anxiety Diet Cookbook by Ali Miller

Author:Ali Miller
Language: eng
Format: epub
Publisher: Ulysses Press
Published: 2019-01-12T16:00:00+00:00

Thai Green Curry Chicken Soup

FOOD AS MEDICINE I am a huge fan of Thai food, so coming up with an option that was soy-free, gluten-free, and free of additives and preservatives was essential in my whole-food transition. This recipe has all the flavor and antioxidants without any of the gunk. It’s also rich in vegetables, with kale added at the end of the process. I like to top with kimchi sriracha for an added probiotic boost, or you may decide to stay traditional and chop up a spicy Thai chili.

Makes: 8 (1 ½ cup) servings Prep time: 10 to 15 minutes | Cook time: 50 to 60 minutes

2 tablespoons coconut oil

½ red onion, chopped

2 inches fresh ginger, minced (about 1 tablespoon)

1 inch fresh turmeric, skin on and finely chopped (about 1 tablespoon)

2 stalks lemongrass, halved and sliced vertically

8 cups bone broth (this recipe is great with a 50/50 mix of chicken and beef bone broth)

3 tablespoons green curry paste, such as Thai Kitchen

1 (13.5-ounce) can full-fat coconut milk

1 cup water or broth

2 to 3 stalks chopped celery (about 2 cups)

1 bunch kale, stemmed and finely chopped (about 4 cups)

3 carrots (about ¾ cup), chopped into ¼-inch-thick coins

1 rotisserie chicken, skinned, deboned, and shredded

1 tablespoon fish sauce

1 orange bell pepper, thinly sliced (about 1½ cups)

1 bunch cilantro, stemmed and leaves chopped (about 2 cups)

1 bunch mint, stemmed and leaves chopped (about ¼ cup)

1 to 3 teaspoons fermented sriracha, such as Wildbrine Probiotic Spicy Kimchi Sriracha, to serve (optional)

1. Add the coconut oil to a 10- to 12-quart stock pot over medium-high heat.

2. Sauté the onion, ginger, and turmeric for 3 to 5 minutes, stirring infrequently to allow for some browning.

3. Stir the onion mixture once more and add half the lemongrass pieces, smashing them prior to adding to the pot. Reduce the heat to medium-low and stir another 4 to 5 minutes until the onion and herbs are caramelized and start to form a light brown crust at the bottom of the pan.

4. Add the bone broth, scraping up the browned pieces on the bottom of the pan. Whisk in the green curry paste, then simmer for 10 minutes until reduced. Reduce the heat if needed to avoid boiling.

5. Remove the lemongrass and discard.

6. Puree the soup with an immersion blender or in a stand-up blender and return it to the pot.

7. Add the remaining sliced lemongrass to the soup, without smashing, along with the coconut milk, water or broth, and celery. Simmer for 15 minutes.

8. Add the kale and carrots and simmer 10 minutes.

9. Add the rotisserie chicken, fish sauce, and bell peppers, reduce the heat to low, and simmer for 10 minutes.

10. Remove the lemongrass and serve in bowls with 2 tablespoons chopped cilantro and mint each. Top with sriracha, if desired.

Nutrition facts per serving

Calories: 411 | Carbohydrates: 12g | Fiber: 3g | Protein: 38g | Fat: 19g

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