Thai style coconut curry bone broth soup – grain free – gluten free – gut healing

Thai style coconut curry bone broth soup – grain free – gluten free – gut healing

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 

Broth ingredients:

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

Soup ingredients:

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.

Serves 3

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.

Happy healing.

Pad Thai – Grain free – Low Carb -Delicious

Pad Thai – Grain free – Low Carb -Delicious
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I love Pad Thai, but not just any version, it has to be the authentic flavor created with a base of Tamarind paste.  Ketchup on rice noodles?  NO THANK YOU.

When people suggest the taste difference between the two methods is barely discernable I scoff.  As someone who doesn’t even really like ketchup on fries there is no way a plate of ketchup-y noodles is going to suffice for the real thing.

The best Pad Thai looks like it barely even has any sauce on it.  The rice sticks are soaked in warm water (never boiled) so they don’t get over cooked and the balance of flavours is so perfect I can polish of a plate without even stopping to realise I have just ingested a full days worth of calories.

I believe it is super important to eat healthy food ninety percent of the time, especially when healing from an autoimmune disease, but I also feel it is important to treat yo self! Subscribing rigidly to diet labels can ultimately set us up for failure and on the rare occasions I find myself eating out in a Thai restaurant, I order the Pad Thai. As long as they can make it gluten free I do the dang thing, no guilt, no shame.

However, when cooking at home I’m pretty serious about avoiding grains and dairy, (aside from the occasional gluten free tortilla chip)  Since ditching most grains my thyroid antibodies have improved, my body composition has improved, I’ve had more energy and I’ve noticed hair regrowth.  Why mess with a good thing?

Yesterday I had a craving for some Pad Thai and decided I would create a version I can eat as often as I like, one that would nourish my body and keep those insulin levels stable.  What I came up with did not taste exactly the same as the noodles from an actual Thai restaurant, but it was very similar, and completely satisfying.  Craving crushed!

Using a combination of zucchini and carrots for the ‘noodles’ kept my palate interested and made the dish look super pretty and colorful.

Ingredients:

Sauce – 1 tbsp. coconut aminos, 1 tsp tamarind paste, 1 tsp coconut sugar, 1 tsp fish sauce, 1 clove grated garlic, salt and pepper.

1 small organic chicken breast

2 carrots

1 zucchini

1 small shallot finely diced

1 egg

3 tbsp. chopped peanuts

1 chopped scallion or garlic chives (green parts)

A few sprigs of cilantro

A lime wedge

Red chilis to taste

2- 3 tbsp. cooking oil

Directions:

Make the zucchini/ carrot noodles with a spiralizer or vegetable peeler

Make the sauce in a mason jar, shake vigorously to combine

*Tip* Make extra and save the excess for future preparations, it lasts about 2 weeks in the fridge

Slice chicken breast into long thin strips, lightly season with salt and pepper

Heat oil in a skillet and sauté shallot

Toss chicken in and cook for 5 – 6 minutes until light brown

Push the chicken to one side and crack the egg into the skillet, stir it around to scramble for about a minute

Add the zucchini and carrot ‘noodles’ to the pan pour the sauce overtop and stir everything to combine

Let it simmer another 1-2 minutes, allow most of the liquid to evaporate but don’t overcook

Drizzle with lime juice, and top with fresh herbs and peanuts

Plate with an additional lime wedge and optional red chilis

Serves 2

Gluten free, grain free, aip, whole 30, delicious tortillas.

Gluten free, grain free, aip, whole 30, delicious tortillas.
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These tortillas are the business.  They are soft fluffy magical little flatbreads.  The perfect vessel for pico de gallo, Mexican braised beef, ‘breaded’ fish or shredded chicken.  Beans, tofu, peanut butter and hummus are some vegan friendly accompaniments.  Whatevs’ they are easy.

Or you can just do what I do and just stuff your face with them the second they leave your skillet and singe the corners of your mouth.  It’s all good.

Seriously.  I am no genius.  I am just a girl, who found a recipe on the back of a bag of cassava flour and altered it slightly to help stretch her ingredients.

Lets just start with the flour.  I use a mix of almond and cassava.  I find it gives a nice fluffy consistency, and since I have discovered I can find almond flour dirt cheap in the international foods isle of my grocery store I don’t feel so stingy with it anymore. Cassava however, is really hard to find in stores but abundant online, so have a look around and expect to pay about $30 with shipping.  It is so worth it.

These turn out great with just cassava which is what the original recipe calls for. Using cassava as a base it would be really easy to experiment with using other grain free flour as well, I use Otto’s brand and think it is amazing.

Cassava is the closest I have come to normal old wheat flour in both taste and consistency and I have been having a heyday baking delicious things with it like my chicken pot pie, or chocolate chip cookies.

So if you have a hankering for some tacos, curries, or just want something snackable at hand give these a shake.  You will not be disappointed.

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Grain free tortillas

Ingredients:

3/4 cup cassava flour

1/4 cup almond flour

1 tsp salt

3 tbsp. olive or coconut oil

1/2 cup water

Directions:

  1. Mix flours and salt
  2. Add oil and water and form a dough
  3. Separate into 8 equal balls
  4. Roll out balls between two sheets of parchment – dust with extra cassava flour if needed
  5. Fry on medium low heat 1-2 minutes per side or until bubbles form
  6. Make yourself some dang tacos!
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