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Thai Green Curry Coconut Soup
Nourishing Kettle & Fire Bone Broth Lemongrass-Ginger bone broth makes a great base for a quick Whole30 compatible soup! Green curry paste adds delicious spice, and coconut milk adds creaminess. All your need to add is vegetables and any protein!
Whole30, Gluten-Free
Serves 2
Ingredients
½ Tablespoon avocado oil
¼ Cup finely diced yellow onion
2 Cloves garlic, minced
1 Medium carrot, peeled and diced
½ Tablespoon green curry paste
1-479g Carton Kettle & Fire Lemongrass-Ginger Bone Broth
1 Cup of coconut milk
1 Cup of shredded chicken breast or thighs
¼ Cup of sliced bamboo shoots
3-4 Sliced mushrooms
1 Cup of broccoli florets
1 Teaspoon fish sauce
2 Teaspoons coconut aminos
Juice of ½ lime
Fresh basil, for serving
Kanten noodles, for serving (optional)
Directions
1. In a medium pot over medium heat, add the avocado oil. Add the onion and cook until soft and translucent — about 5 minutes. add the garlic, carrot, and green curry paste. Stir, until garlic is fragrant — about 30 seconds. Add the bone broth and coconut milk. Stir well, making sure the curry paste is completely broken up, and simmer until carrots have softened — about 5-7 minutes.
2. Add the shredded chicken, bamboo shoots, mushrooms, and broccoli florets. Cover and simmer until broccoli is tender, but not mushy — about 4 minutes. Season with fish sauce, coconut aminos, and lime. Serve hot with fresh basil and zucchini noodles.
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