Coconut Chicken Soup | SCD + Paleo

"I live on good soup, not on fine words."
Moliere

Chicken coconut soup has always been a long time favorite in our household. The spicy coconut scent always whisk me away to moments when my husband and I would duck out for the night, before kids were involved, and tuck ourselves in the corner booth of our local Thai restaurant. It reminds me of long summer nights, chardonnay and endless conversations.

These days, we have a new perception of these subtly sweet scents; it means Sunday family gatherings, long conversations about school and ballet and sports, deep discussions about Harry Potter and Percy Jackson. In our family, food is far more than just a substance we consume, it is treasured time with ones we love. It creates memories for us, the process of cooking and baking together, tasting and testing, laughing and living in the moment. Food is a part of who we are, it keeps us grounded and gives us roots. I just hope I can pass this passion on to my children and I hope we always continue these traditions of family meals and cooking together, even when I am old and gray and walking with a cane.

This coconut chicken soup is the perfect remedy for a chilly day, especially since, here in Ohio, we're not in the clear of winter yet. It is very satisfying, filling and full of flavor.

COCONUT CHICKEN SOUP
SCD, Paleo, Gluten-Free, Dairy-free, Refined Sugar-Free
yield: serves 6-8

INGREDIENTS:
1 pound organic boneless, skinless chicken breasts (about 3), cut into thin strips, about 2 inches x 1/4 inch
3 Tbs avocado oil or EVOO
4 cups bone broth
2 cans coconut milk, full fat
3 Tbs fish sauce
1 tsp red curry paste
1 1/2 Tbs lime juice
1 tsp turmeric
1 inch piece fresh ginger, peeled and thinly sliced
1 stalk lemongrass, peeled and chopped (see notes below)*
2 tsp organic raw honey
3.5 ounces shiitake mushrooms
pepper
sea salt
chopped cilantro, for garnish
chopped green onions, for garnish
red pepper flakes, for garnish

INSTRUCTIONS:
1. Heat the oil over medium high heat in a large dutch oven, sauté the chicken until lightly browned.
2. Add the bone broth and coconut milk and whisk until well combined. The milk may be thick and clumped together, but as it is heated it will whisk into the broth.
3. Add the fish sauce, curry paste, lime juice, turmeric, ginger, lemongrass, honey and mushrooms.
4. Simmer over low heat for about 10 minutes.
5. Dish into individual bowls and add optional garnishes.

HOW TO CHOP LEMONGRASS:
+ You can usually find fresh lemongrass in most Asian grocery stores. Look in the fresh produce section, it is often sold in bundles of 2 or 3 stalks.
+ Remove the outside two layers. These are generally the most tough and resemble a husk. The softer, inside part of the lemongrass is what you want to use in cooking.
+ Cut off the end (the root end) and discard.
+ Use a knife to cut the lemongrass in half, lengthwise, so you have two pieces.
+ Place that flat side of the piece on the cutting board and chop the lemongrass into fine small pieces.