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Coconut Curry Soup

Hi all!

So I had some questions from the last post regarding the serving amounts for each of the smoothie ingredients. Below are just suggestions so feel free to do your own research.

1. Thorne drops Vitamin D – 2 drops = 1,000 IU. 5,000 IU is a good dose if you’re low in D (from lab results) or if you’re starting to get sick. 1-2k is a good maintenance dose. It never hurts to go get periodic blood test to check your levels. 
2. Banana flour (you could also use potato starch) – use 1/2 tsp kids 1 tsp adults. Go slow and watch for any bowel symptoms since you are changing the gut flora (in a good way). You may need to start even slower if so. 
3. Coconut Kefir – use about 1 tbsp.
4. Avocado Oil – use about 1 tbsp (or as much as you can add without them knowing).
 
Okay, on to the soup. I got this great recipe from paleomg.com (love her recipes) and it was delicious! My husband and I loved it.  I will say, while the kids ate theirs, they did say they “liked it” but they also said they “wouldn’t use the word love.” I get it; curry is a strong flavor.  But I made a few tweaks to the original recipe and added some extra honey to make it more kid friendly. We all ate it up!
 

The recipe calls for 1 pound of chicken breasts, but instead I just used a rotisserie chicken. Thanks to Whole Foods for saving me time and from having to cut up raw chicken. Raw chicken is the worst.

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Next week I’m going to post one of our favorite meals. I would love to hear about your favorite staple(s). Please share! I need new ideas!!

Coconut Curry Soup
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Ingredients
  1. 2 tablespoons ghee
  2. 1 yellow onion, minced
  3. 1 medium carrot, minced
  4. 1 tsp salt 1/2 pepper
  5. 1 pound boneless, skinless chicken breasts, cubed (or 1 lb rotissiere chicken)
  6. 2 garlic cloves, minced
  7. 1 tablespoon + 1 teaspoon curry powder
  8. 2 cups chicken broth
  9. 1 can full fat coconut milk
  10. 2 tablespoon honey
  11. dash cayenne pepper
  12. chopped cilantro and scallions, for garnish
Instructions
  1. Place a large pot over medium heat.
  2. Add ghee and then put the onion and carrot in the pot and saute until onion becomes translucent, at least 5 minutes.
  3. Then add in chicken and garlic and cook chicken until it's no longer visibly pink (or just add your shredded rotissiere chicken in and cook for just a few minutes), about 7-8 minutes, then add curry powder and mix to cook for about 3 minutes.
  4. Add broth, coconut milk, honey, salt and pepper, and mix to combine, then let simmer for 10-15 minutes, until the mixture has reduced by a third.
  5. Garnish with some fresh cilantro and scallions and enjoy!
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