Red Meat Allergy Friendly Coconut Curry Soup
Total time55 min
Prep time20 min
Cook time35 min
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Learn more →Ingredients
4 servings
- 1 ½ lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tsp ground turmeric
- ½ tsp ceylon cinnamon
- 2 medium carrots, peeled and sliced into ¼-inch rounds
- 2 medium zucchini, halved lengthwise and sliced into ½-inch half-moons
- 1 can (13.5 oz) full-fat coconut milk
- 1 can (13.5 oz) coconut cream
- 2 cups bone broth
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp salt, plus more to taste
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 2 scallions, thinly sliced (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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