I have a little confession to make.
I’m on a little 30-day Keto reset, and it is GLORIOUS!!! (I just sang that in my best Hallelujah Chorus voice)
Don’t worry ~ I’m not going to try to convince you to do it too! I’m just going to keep on providing recipes made with whole foods like I normally do ~ that’s all!
I have “Keto-dapted” and simplified this recipe from Marion’s Kitchen. I am full-on obsessed with this lady. I’ve named her the Asian Julia Child ~ bringing the art of Asian cooking to this midwestern white girl. Thank you, Marion!
Golden Turmeric Chicken Soup.
combine the following ingredients and bring to a boil. then turn down to low and simmer for an hour.
- 8 chicken thighs bone in, skin on
- 1 box chicken broth or veggie broth
- 4 cups water
- 1 stalk lemongrass pounded to release the oils
- 1/2 sweet yellow onion quartered (save the other half for the paste)
- 1 large knob fresh ginger peeled and sliced
- 3 kaffir lime leaves
- 1 tbsp kosher salt
congrats. you've just made your own delicious chicken broth!
remove the chicken and allow to cool. strain the rest of the broth through a fine mesh sieve, and into a large bowl.
in a food processor, combine the following ingredients, and blitz into a paste.
- 1 stalk lemongrass top two layers removed, then diced
- 1/2 sweet yellow onion diced
- 3 cloves garlic chopped
- 1 piece fresh turmeric peeled and chopped (or use 1 tbsp dried turmeric)
- 1 large knob fresh ginger peeled and chopped
- 3 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 2 tbsp hot broth
fragrant paste: check!
in the soup pot you used to make the broth, heat up one tablespoon coconut oil or butter, and cook the delicious paste for a minute or two, stirring continuously. then add the broth, and the following ingredients:
- 1 can coconut milk
- 1-2 limes juiced
- more salt, to taste
let simmer for 10-15 minutes. pour over the following:
- 1-2 zucchini spiralized
- chicken thighs skin removed, and shredded
- fresh cilantro or basil
- lime wedges
- sambal oelek
go crazy with the veggies if you want! mushrooms, bok choy, spinach, kale ~ whatever!
I’ve frozen the broth and chicken in individual 2-cup portions, so that I can defrost and heat up, add whatever veggies I want, and always have a great lunch when I’m in a hurry.
It’s kept me full, warm, and happy all afternoon!