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The 'noodles' are actually strips of courgette sliced using a swivel-headed vegetable peeler and the natural fats in the coconut milk, along with the protein in the chicken will keep you full. It's a blustery autumn day as I write this, just the weather for a refreshing and bolstering soup like this.
Fragrant Herb and Coconut Chicken Soup
From my ebook SPICE
For the paste:
2 slices lemongrass stalks
2 fat garlic cloves
1cm slice ginger, peeled
3 spring onions, washed and trimmed
small handful coriander (use the stalks for the paste)
juice of half a lime
handful basil, stalks and all
good pinch of salt
For the soup:
2 ladlefuls of home-made chicken stock
400ml can coconut milk
1 tsp coconut oil
4 large chestnut mushrooms, sliced
big handful leftover roasted shredded chicken
1 courgette, top and tailed and sliced into strips using a vegetable peeler
Blitz the ingredients for the paste in a food processor, saving the coriander leaves for scattering over after cooking the soup.
Melt the 1 tsp coconut oil in a medium-sized saucepan and fry the paste for a couple of minutes until sizzling and aromatic. Pour in the chicken stock and the coconut milk and bring to a simmer, stirring to incorporate all the herbs and spices.
Once the soup base is simmering nicely, add the cooked chicken, mushrooms and courgette strips and continue to cook for another 5 minutes, until everything is warmed through and hot throughout. Taste, and season with more salt if needed.
Serve in bowls, with the coriander leaves scattered over and a wedge of lime.
This recipe has been entered into the AIP Recipe Roundup at Phoenix Helix. For more AIP recipes go and check the other entries out.
Like this recipe? Find this and over 90 more AIP compliant, paleo recipes in my ebook SPICE. Play with herbs and spices and add flavour to your food! Check it out here.