I’m back! It has been a while. Working full time, planning a wedding, buying a new house, moving, and breaking your leg = serious lack of recipe creation. Tonight I successfully recreated a soup that I fell in love with at a restaurant near work. I realize the current 80-something degree humid weather doesn’t make someone go “I want soup!” but I really love this flavor. Plus I’m still on crutches. I would have waited even longer to attempt cooking, but working from a phone and computer day in and out and doing basically nothing else is making me stir crazy. Hey, don’t break a leg! It isn’t fun. Perhaps you will wait until the autumn chill is in the air, but you must try this recipe!
Whole 30 paleo Coconut Red Thai Curry Chicken Soup
Ingredients:
2 tbl. grape seed oil
1 yellow onion, thinly sliced
2 cloves garlic, minced
2 1/2 tbl. Thai Kitchen red curry paste
5-6 cups organic low sodium chicken broth
1 1/2 cups full fat coconut milk
1 tbl. coconut aminos
1 pound boneless, skinless chicken breast, thinly sliced
2 red bell peppers, seeded and thinly sliced
2 large carrots, peeled and then sliced into noodles using a vegetable peeler
Juice of half a lime
Kosher salt
Pepper
Method:
Heat oil in a large pot over medium heat. When hot add your onion, season with some kosher salt, and sauté until soft, 8 minutes. Add garlic and curry paste, stir together with onions and sauté for 2 minutes. Add the chicken broth, coconut milk, coconut aminos, cover and bring to a boil. Remove the cover, add the chicken and simmer for 3 minutes. Add the red bell pepper and simmer for an additional 3 minutes. Chicken should be cooked through. Add the carrot noodles and season to taste with lime juice, kosher salt, and pepper.
Delicious Primal Cooking 
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