Servings: 4
Ingredients
- 1 tbsp of coconut oil
- 1 thinly sliced onion
- handful shiitake mushrooms
- 3 cloves garlic- finely minced
- 1 inch piece of ginger
- 1 pint of cherry tomatoes
- 4 cups of turkey or chicken stock
- 2 cup shredded cooked chicken or turkey
- 3/4 cup canned coconut milk
- 2 tbsp Thai curry paste
- 1 tbsp coconut aminos
- 1 bell pepper
- 2 handfuls of bean sprouts
- salt and pepper to taste
- cup ¼of chopped cilantro
Instructions
- Heat coconut oil in a large pot over medium to high heat.
- Sauté onions until they soften.
- Add mushrooms and cook for 5 minutes, then add garlic, ginger and cherry tomatoes and cook for 1 more minute.
- Add turkey stock, meat, coconut milk, curry paste, and coconut aminos, and bring to a boil for 5 minutes.
- Remove from heat and season with salt and pepper, if necessary.
- Add bean sprouts and bell peppers to the hot soup.
- Add cilantro to the top when ready to serve.
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