Red Meat Allergy Friendly Coconut Lime Chicken Soup
Total time50 min
Prep time15 min
Cook time35 min
5.0(15)
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Learn more →Ingredients
4 servings
- 1 tbsp coconut oil
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 tsp ground turmeric
- ½ tsp ceylon cinnamon
- 1 ½ lb boneless, skinless chicken thighs
- 3 cups chicken bone broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 medium carrots, peeled and sliced into ¼-inch rounds
- 2 cups baby spinach
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 1 tbsp coconut aminos
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime 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, ginger, turmeric, and Ceylon cinnamon. Stir constantly until fragrant, about 1 minute, watching closely so the garlic does not brown.
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