Thai Coconut Chicken Soup
Ingredients:
1 tbsp Coconut Oil
1 Red Onion, finely chopped
2 Garlic Cloves, minced
1 Yellow Bell Pepper, thinly sliced
300 g Romanesco or Broccoli, cut into small florets
150 g Sugar Peas, ends trimmed and sliced
Juice from 1 Lemon
200 ml Coconut Milk
3 cups of Chicken Broth
Fresh Coriander or Parsley, chopped (for garnish)
300 g Chicken Breast, thinly sliced
120 g Corn Pasta (or any pasta of your choice)
Seasoning:
1 tsp Turmeric
1 tsp Cumin
1 tsp Chili Powder (adjust to taste)
1/2 tsp Black Pepper
Salt to taste
1 tbsp Fresh Ginger, grated
1 tsp Grounded Coriander
Instructions:
Chop the red onion, slice the yellow bell pepper, cut the Romanesco or broccoli into small florets, and trim and slice the sugar peas. Thinly slice the chicken breast.
In a large pot, heat the coconut oil over medium heat. Add the finely chopped red onion and sauté until translucent. Add the minced garlic and grated ginger, sautéing until fragrant.
Add the sliced chicken breast to the pot and cook until browned on all sides.
Stir in the sliced yellow bell pepper, Romanesco or broccoli florets, and sugar peas. Cook for 3-5 minutes until the vegetables begin to soften.
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