Fall has arrived and with it comes this easy and delicious Thai Coconut Chicken & Vegetable soup.

This chicken & vegetable soup will satify all taste buds and keep you warm and energized this season.

It can all be made in one pot, left in the slow cooker for the day and will provide you with leftovers for at least one other meal.

You can easily swap out the vegetables for your favourites but I think the carrots, mushrooms, broccoli, red pepper and cauliflower add great flavours and textures.

This one dish chicken & vegetable soup, will supply you with a great balance of healthy fats, protein and vegetables.

Healthy fats

Bone broth base, avocado, coconut milk

We need good, healthy fats for hormone production, brain function, strong cell membranes (which maintain the cell structure and decides what goes in and out of the cell), sustained energy and much more.

Bone broth is a powerful blend of nutrients and ultra-absorbable minerals. It helps boost energy, reduce the celulite, smooth out wrinkles, help fortify you from colds and the flu, support gut integrity and much more.

Clean Protein

Organic, pasutre-raised chicken, or shrimp, organic tofu, etc…

When it comes to protein, go for quality over quantity, especially if you eat animal protein.

Conventionally raised animal proteins are filled with hormones and antibiotics which get absorbed into our blood stream when we eat them.

If you aren’t sourcing your protein from local, organic, grass-fed or pasutred animals, I recommend you read this article.

Vegetables

Mushrooms, carrots, broccoli, onions, red pepper and cauliflower

These provide us with vitamins, minerals, fiber, phytonutrients, really, all good stuff. Eat as many vegetables as you can.

Tip: You can cook the chicken and make the soup base ahead of time. Just leave the carrots, mushrooms, cauliflower and broccoli out and add 10 minutes before serving.

Pairs well with:

The Best Kale Salad

Paprika & Garlic BBQ Shrimp

Easy Thai Coconut Chicken & Vegetable Soup

Serves 6-8

Ingredients:

2 tablespoons olive oil
1 pound boneless skinless pasture-raised chicken breasts, sliced into bite-sized pieces (or use leftover chicken)
1 organic onion, chopped
4 medium organic carrots, sliced
3-4 tablespoons red curry paste
1 tablespoon freshly grated ginger
4 garlic cloves, minced
5 cups organic chicken bone broth
2 cans full-fat coconut milk
2 tablespoons tamari or coconut aminos
2 tablespoons fish sauce
5-6 kaffir lime leaves (dried or fresh)
1 tablespoon dried basil
1 1/2 teaspoons Celtic sea salt
1/2 teaspoon freshly ground pepper
8 oz. cremini mushrooms, quartered
1 1/2 red bell peppers, chopped
1 cup cauliflower florets, chopped into bite-sized pieces
1 cup broccoli, chopped into bite-sized pieces

Toppings:
1/4 cup chopped cilantro (optional)
Fresh lime juice

Instructions:

Heat 1 tablespoon oil in a large soup pot over medium-high heat. Add chicken and brown on both sides, approximately 2 minutes, but don’t cook through. Remove from pan and put aside. Skip this step if using leftover chicken.
Pour 1 tablespoon olive oil to the empty pot, once warmed, add in the onions and carrots and saute 3 minutes.
Mix in curry paste, ginger, garlic and sauté for 2 minutes.
Add chicken back into the pot and stir to combine and coat.
Pour in the chicken bone broth, coconut milk, tamari, fish sauce, kaffir lime leaves, basil, salt and pepper.
Bring the soup to a boil then reduce heat and simmer for 15 minutes or until chicken has cooked through.
*You can pause the recipe here and reheat and finish the rest when you are ready to eat.
Around 5 minutes before serving add in mushrooms, bell peppers, cauliflower and broccoli to the pot.
Simmer approximately 5 minutes. You don’t want the recently added vegetables turning to mush.
Serve immediately with fresh lime juice and cilantro.9. Gather around the table, take a few deep breaths, enjoy the smell, color and company.
Take a shot of digestive bitters to get your digestive juices flowing and enjoy!