Thai Coconut Soup

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Thai Coconut Soup

Yield 4

Author Marma Health

Ingredients

• 1.5 quarts Bone broth
• 1.5 cups Coconut milk
• 1 lb Chicken, diced
• 2 cups Dark leafy greens such as kale or collards, chopped
• 2 whole Jalapeños, seeded + fine diced
• 1 medium Red bell pepper, diced
• 1 tbsp Ginger, grated
• 2 tbsp Lime juice
• 2 tbsp Coconut oil
• 1-2 tsp Sea Salt
• Cilantro to garnish
• 1-2 tbsp Optional: red curry paste

Instructions

1. In a medium-large sized pot, heat oil over medium-high heat.
2. Sauté chicken, ginger, jalapeño, and bell peppers until cooked.
3. Optionally, add the red curry paste which brings a delicious depth of flavor.
4. Add the dark leafy greens, and sauté 1 minute.
5. Add bone broth and coconut milk.
6. Bring to a simmer and add lime juice and sea salt to taste.
7. Top with a small handful of fresh cilantro.