Thai Curry Soup
Key words: Curry, Gluten Free, Whole30, Paleo, Soup
In some parts of the country, it is still nice and tasty, however, here in Colorado, it is cooling down and we are beginning to feel. the crispness of the fall air. This is personally my favorite part of the year because you can walk outside and be comfortable, not too hot and not too cold just yet. This is also the time of the year that my favorite soups start getting made more and more. I wanted to kick this soup season off with some Thai Curry Soup. It is tangy, creamy, and hearty!
Let's talk about coconut milk because that is the base of this soup. I LOVE me some coconut milk, but for the longest time coconut milk was not loving me. It was having the same effect that dairy typically has on me and I couldn't figure out why. Then I came across Danielle Walker's article (Against All Grains is her blog), where she mentioned the same thing happened to her. She discovered that the additive guar gum was having an effect on her body much like I was feeling. I went on the hunt for some coconut milk without guar gum, which is not an easy find! However, I was able to find it at Trader Joe's (my favorite one) and Thrive market, not quite as good but it does its job. It was a miracle!! This coconut milk has no effect on me at all.
Long story short, don't be afraid to experiment with your food and always look at what preservatives are in your food. While guar gum is ok on the Whole30 it has proven not to be ok in my body so I have had to adjust and that is ok! Everyone's body is a little different.
In this recipe, I use Palmini noodles, which are noodles made from hearts of palm (gluten-free and grain-free). If you are not following a Whole30 reset right now, rice noodles would also be very yummy in this soup too! You can also add rice or remove the noodles all together! I also made it in the Instant Pot, but it can easily be made on the stove or in a crockpot just as easily.
1 chicken breast (I get mine from ButcherBox)
1 can Palmini noodles (drained and rinsed)
1 quart chicken broth
1 can coconut milk
2 red peppers diced
1 red onion diced
1 16 oz container of button mushrooms halved
2 cups spinach
1 Tbsp coconut aminos
1 Tbsp Sriracha
1 tsp ground lemon grass
1 Tbsp garlic powder
1/2 Tbsp ginger powder
1 tsp red pepper flakes
Salt and pepper to taste
Put chicken, chicken broth, coconut milk, onion, mushrooms, coconut aminos, sriracha, garlic powder, ginger powder, lemon grass, red pepper flakes and salt and pepper in Instant Pot. Cook on high pressure for about 15 minutes.
Release the steam and removed chicken breast. Add red peppers, spinach and palmini noodles into pot.
Shred the chicken and return it to the pot. Stir until spinach is wilted.
Serve and enjoy!