Description
The perfect hearty Whole30 soup for fall! Delicious flavors and perfect for meal prep.
Ingredients
- 2, 12 oz. bags hearts of palm noodles
- 2 boneless, skinless, chicken breasts, sliced paper-thin
- 5 Tbsp ghee, divided
- 2 Tbsp extra virgin olive oil
- 5 cups Shiitake (or other) mushrooms, sliced ¼ inch thick
- 2 tsp kosher salt, divided
- 1 tsp freshly ground black pepper, divided
- 1 bunch green onions, chopped super fine
- 2 stalks lemongrass, chopped super fine (optional)
- 1 jalepeño, seeded and chopped super fine
- 4 cloves garlic, minced
- 6 cups chicken stock, warmed
- 4 ounce jar of red curry paste
- 1 can full fat coconut milk, blended
- 2 Tbsp lime juice
- 2 Tbsp coconut aminos
- 2 Tbsp grated fresh ginger
- 1 bunch Broccolini, chopped
- 1 lime, cut into wedges
- Chopped cilantro for garnish
- Chopped chives for garnish
Instructions
- Place the hearts of palm noodles in a colander and rinse well with cold water. Set aside.
- Slice the chicken breasts paper thin. (Place the chicken breast on the cutting board with the skinniest part of the breast pointed away from you. Hold knife at a 45-degree angle and, starting at the top, slice into strips, as thinly as possible.) Sprinkle 1 teaspoon of salt, as evenly as you can. Set aside.
- In a large Dutch oven or stock pot over medium heat, melt 2 Tbsp ghee and add the extra virgin olive oil. Add the mushrooms, sautéing until brown and crisp, about 7-10 minutes. Add ½ tsp salt and ½ tsp pepper and combine well. Using a slotted spoon, remove the mushrooms and set aside in a bowl.
- In the same pot, melt 3 Tbsp ghee. Add the green onions, lemongrass (if using), jalapeno and garlic, stirring continuously to avoid burning the garlic, and cook until crispy, about 1 minute. Make sure to scrape up all the bits from the bottom of the pot.
- In a separate small saucepan, over medium high heat, warm the chicken stock. Pour 3-½ cups of the warmed chicken stock into the large pot with the onion mixture and bring to a boil.
- Add the curry paste and the remaining ½ cup of stock and stir to make a slurry. Add the slurry to the other pot with the blended coconut milk, lime juice, coconut aminos, ginger, ½ tsp salt and ½ tsp pepper, stirring to combine and bring to a boil. Immediately add mushrooms (and any juices that accumulated in the bowl) and stir again to combine. Add the hearts of palm noodles and chicken pieces and cook for 1 minute. Add the Broccolini and cook for another 30 seconds. Remove from heat.
- Serve with lime wedges, more green onions, and chopped cilantro on the side.
Nutrition
- Serving Size:
- Calories: 574
- Sugar: 11.1 g
- Sodium: 2337.5 mg
- Fat: 33.7 g
- Carbohydrates: 46.2 g
- Protein: 23.6 g
- Cholesterol: 59.3 mg
