Thai Coconut Curry Soup with Sweet Potato and Chicken (Paleo)

Ingredients

• 1.5 lbs Chicken thighs
• 2 medium Sweet potato
• 2 cans Coconut milk
• 2 cups Chicken broth
• 2 tbsp Red curry paste
• 1 medium Onion
• 3 cloves Garlic
• 1 tbsp Ginger
• 2 tbsp Fish sauce
• 1 tbsp Lime juice
• 1 tbsp Coconut aminos

Instructions

1. 1Cut the 1.5 lbs of chicken thighs into bite-sized pieces. Dice the 2 medium sweet potatoes into 1/2-inch cubes. Dice the 1 medium onion into 1/2-inch pieces.
2. 2Heat 1 tablespoon of coconut oil (if using, otherwise skip this step) in a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the diced 1 medium onion and 3 cloves of minced garlic and cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent.
3. 3Add the 2 tablespoons of red curry paste and 1 tablespoon of grated ginger to the pot. Stir constantly for 1 minute until the mixture is very fragrant.
4. 4Add the bite-sized chicken thigh pieces to the pot. Cook, stirring occasionally, for 5-7 minutes, or until the chicken is browned on all sides. Do not cook through completely.
5. 5Pour in the 2 cans of coconut milk and the 2 cups of chicken broth. Add the 1 tablespoon of fish sauce, 1 tablespoon of coconut aminos, and 1 tablespoon of lime juice. Stir everything together well.
6. 6Bring the soup to a boil over medium-high heat (400°F / 200°C). Once boiling, reduce the heat to low (200°F / 95°C), cover the pot, and simmer for 20-25 minutes, or until the 1/2-inch sweet potato cubes are tender when pierced with a fork.
7. 7Serve the Thai coconut curry soup hot.

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