Hey Movers! We have a deliciously comforting and healthy recipe to share with you today. Coconut and lime are two of those flavours you just wouldn’t have thought to put together, but then you try it and think: WOW. Amazing.
I’m not sure who first thought it was a good idea to combine them, but thank you, you genius!
This is a great recipe to prep on a Sunday night and enjoy for lunches throughout the week! Feel like you want some bread to dip into the soup? Why not try our Cauliflower Bread recipe? It would go perfectly alongside this dish!
2 lbs. cooked chicken, cut into pieces;
15 oz. (1 can + a few tablespoons) coconut milk;
3 cups chicken broth;
¼ cup lime juice;
3 medium carrots, shredded;
1 cup broccoli, shredded;
1 cup rutabaga, shredded;
2 tsp. Thai seasoning; (instructions below)
1 lime cut into wedges;
Sea salt and freshly ground black pepper;
Ingredients for the Thai seasoning
½ tsp. curry powder;
¼ tsp. cinnamon;
¼ tsp. ginger;
¼ tsp. chili powder;
¼ tsp. paprika;
¼ tsp. salt;
Combine the chicken broth, coconut milk, lime juice, Thai seasoning, shredded vegetables and chicken pieces in a large saucepan. Season to taste with salt and pepper.
Bring the soup to a boil, then reduce the heat and let it simmer, covered, for 15 minutes or until the vegetables are getting slightly tender.
Serve warm, with lime wedges.
Hope you enjoy 😊