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Thai Curry Soup

Print Recipe
Servings: 3 servings
Course: Soup
Ingredients Method

Ingredients
  

  • 1 onion chopped
  • 1 clove of garlic minced
  • 4 stalks celery thinly sliced
  • 1/2 red pepper chopped
  • 1/2 green pepper chopped
  • 4 cups low sodium chicken stock
  • 12 ounces winter squash cooked and pureed
  • 1/2 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

Method
 

  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.