We just made this amazing creamy tomato coconut chicken soup. We adapted the recipe based on something we cooked a couple of weeks ago at our latest Paleo cooking class with Jan from Jan’s on fourth street here in Albuquerque. At the cooking class we made it with shrimp but we didn’t have any on hand tonight so we used chicken and it was just as tasty as what we had at the class.
It reminded my wife of a soup made with octopus that we had when we are on vacation in Mexico.
Creamy Tomato Coconut Chicken Soup
- 2-3 chicken thigh, cut into approximately 1 inch squares
- Coconut oil
- 1 red bell pepper, thinly sliced
- 4 scallions, thinly sliced, white and green parts separated
- 1/2 cup chopped cilantro
- 4 cloves garlic minced
- Sea salt to taste
- 1/2 t. crushed red pepper flakes
- 14.5 oz can diced tomatoes
- 13.5 oz can coconut milk
- 1/2 lime
What to Do:
In a medium pot, put some coconut oil in the pan and brown the pieces of chicken. Be careful not to crowd the meat so that they brown properly. Once all of the chicken is browned put it aside in a dish to hold for later.
Then in the same pan sauté the peppers until slightly soft. About four minutes. Add white scallions, 1/4 cup cilantro, red pepper flakes and garlic. Cook one minute. Feel free to add more coconut oil if needed.
Add tomatoes, coconut milk, cooked chicken and salt to taste. Cover and simmer on low about 10 minutes to let the flavors blend together.
To serve, spoon into the serving bowls and top with green scallions and cilantro freshly squeezed lime and enjoy.
This is a great dish to let you get a good portion of amazing medium chain fatty acids from all of the Coconut milk.
For the shrimp variation of this you would simply skipped the chicken step and you one and a quarter pounds of jumbo shrimp, peeled and deveined. You would not precook the shrimp though. Wait until after you have simmered the mixture for 10 minutes then add the shrimp and cook for just five minutes more.