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Thai Curry Soup

Thai Curry Soup
Recipe type: Soup
Serves: 3 servings
 
Ingredients
  • 1 onion, chopped
  • 1 clove of garlic, minced
  • 4 stalks celery, thinly sliced
  • ½ red pepper, chopped
  • ½ green pepper, chopped
  • 4 cups low sodium chicken stock
  • 12 ounces winter squash, cooked and pureed
  • ½ cup fresh cilantro, chopped
  • 3 boneless skinless chicken breasts, thinly sliced
  • 1 tablespoon Fat Flush Curry seasoning (Fat Flush Cookbook, pg. 204)
  • Juice of one lime
  • Cayenne to taste
Instructions
  1. Spritz soup pot with olive oil spray and briefly saute onion, garlic, celery, red pepper and green pepper.
  2. Add chicken stock, squash and cilantro to pot and simmer.
  3. Add chicken breast slices to soup pot along with curry seasoning, lime juice and cayenne.
  4. Simmer until chicken is cooked through.
  5. Phase 3 variation: Top with toasted almond slices or organic shredded coconut.
 

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