Thai Coconut Chicken Soup
- 2 lbs. boneless, skinless chicken thighs (chopped)
- 2 Tbsp. grass-fed butter (or coconut oil)
- 2 red onions (chopped)
- 1 large Japanese sweet potato (diced)
- 4 cups low-sodium chicken broth
- 1 scoop Ancient Nutrition Multi-Collagen Protein
- 2 stalks lemongrass (cut in half, smashed)
- 1 medium knob ginger (peeled, coarsely chopped)
- 1-2 bird's eye chili peppers (optional)
- 3 13.5 oz. cans light coconut milk
- 1 4 oz. jar Thai red curry paste
- 1 head broccoli (chopped)
- 1 13.5 oz. can bamboo shoots (drained)
- 1 bunch scallions (chopped)
- 2 limes (juiced)
- In large pot or Dutch oven over medium-high, bring broth, lemongrass, ginger, and optional chili peppers to boil. Decrease heat to medium-low and simmer.
- In medium pot, over medium-high heat, heat coconut milk to low boil. Add curry paste and collagen protein and whisk to combine until smooth and fully incorporated. Turn off heat and set aside.
- In large skillet, heat butter or oil over medium heat. Once butter is melted or oil is shimmering, add chicken and cook for 5 minutes, stirring occasionally. Add onions and sweet potatoes and cook 5 more minutes. Turn off heat and set aside.
- From large pot, remove lemongrass, ginger and chili peppers from broth with handled sieve or slotted spoon and discard.
- Increase heat under large pot to medium and add coconut milk-curry mixture, chicken and vegetable sauté, broccoli and bamboo shoots. Simmer for 10 minutes.
- Turn off heat and add scallions and lime juice. Stir, cover and allow soup to rest for 10 minutes for flavors to marry.
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