It has been colder than a mofo up here in Alberta these past couple of weeks so I’ve been making soup on the regular.
There is something so comforting about a steaming bowl of soup on a cold winter day. I love to listen to it simmer away on the stove as smells of warmth and comfort engulf my home. I also love to use up every last bit of leftover roast chickens I make frequently and find that a good soup is the best way to do this.
Soup makes winter just slightly more bearable.
And according to my guy, this is the best soup I have EVER made. My kids are always less enthusiastic but still happily cleaned their bowls(I served theirs over rice stick noodles) and if you know my kids, you’d know eating without complaint is basically a win for mom.
The broth is a perfectly balanced mix of fat, sweet, sour and spice. I find Thai Kitchen curry paste to be incredibly mild so if you are cooking for a more adult palette I would suggest obtaining a more authentic curry paste or add a few extra chilis to your broth. Thai kitchen seems to be the easiest to find around here and does the trick in this recipe.
We all know bone broth is a gut healing super hero but most people don’t realise it should be a near daily part of any autoimmune healing diet.
I usually have a slow cooker full of bone broth on the go as well as a few mason jars of prepared broth in my fridge. You can also freeze it in popsicle molds or ice cube trays so you always have it on hand.
I’ll often drink bone broth like a cup of tea or cook my veggies in it as an alternative to oil. But after making countless pots of the nourishing liquid I began to tire of the typical, carrots, celery, onion, garlic bay leaf flavour.
If you’re getting bored with plain old bone broth try some different variations. With herbs, spices and veggies, there is a world of taste possibility out there.
The key to making this soup super good is making a super good broth as the base. I make mine with some key Thai ingredients so when it comes time to assemble the soup you are already half way there.
It just takes a few simple add ins to transform the broth from something typical to something spectacular. And if making broth seems like more trouble than its worth don’t fret, its actually just a few minutes of prep time. Your stove will do the rest and your house will smell amazing.
The broth is the most daunting part of this recipe as it comes with a fairly long ingredient list. Feel free to leave out any ingredients you can’t find as long as you include the curry paste and lime leaves, it turns out.
This recipe yields extra broth that freezes super well so you can make future batches of this soup quickly whenever the craving strikes. Once you have the broth made, the rest is easy.
Thai coconut curry soup
1 tbsp. coconut oil
1 tbsp. red curry paste
1 organic chicken carcass stripped of meat (set meat aside for the soup)
1 onion or 2 shallots chopped
1 stalk of celery chopped
1 carrot chopped
1 roma tomato chopped
3-4 cloves of smashed garlic
3 litres filtered water
a few thin slices of fresh ginger root
2-3 lime leaves
a bunch of cilantro stems
1 smashed stalk of lemongrass
1-3 thai chillies (whole for milder broth chopped for more heat)
1 tsp fish sauce
Salt and pepper to taste
1 tsp coconut oil
1 tbsp. curry paste
1 can coconut milk
6 cups prepared broth
1 lime juiced
1 tsp coconut sugar
1 tsp fish sauce
2 cups chopped cauliflower (or cauliflower rice)
1 chopped red pepper
Shredded left over chicken
Handful of chopped cilantro leaves
Directions for broth:
Heat your oil in a Dutch oven and add the curry paste, cook a minute until it becomes fragrant
Add the onion, celery, carrot, tomato, and garlic, cook a couple minutes more
Add water and scrape any browned bits to incorporate
Toss in chicken carcass and remaining ingredients
Bring up to a low simmer and allow to cook for a minimum of 14 hours or up to 48 hours
If you would like to you can transfer it to a slow cooker or leave it to simmer on your stove top (not recommended for gas ovens)
Directions for soup:
Heat the oil in a soup pot
Stir in curry paste and cook until fragrant
Add prepared broth and bring up to a simmer
Toss in peppers and cauliflower, cook about 10 minutes
Add a full can of coconut milk (the light variety works fine too)
Add chicken, fish sauce, coconut sugar and salt and pepper to taste
Simmer another 5 minutes
Finish with lime juice, cilantro and coconut sugar to taste
Serve with a lime wedge.
Feel free to adjust to your tastes, if you are watching those cals go lighter on the coconut milk and supplement with more broth. If you are still on the grain train serve it over rice stick noodles or basmati rice. Be sure to taste it as you go, and you’ll know when its perfect.
If you make your own version please tag me on IG @tha_wild_sage or go ahead and pin it. Getting good feedback on my healthy recipes is all the motivation I need to keep making more.