Thai Chicken Soup with Zucchini Noodles
Ingredients
- 2 lbs skinless boneless chicken breasts or thighs
- 1 large fresh lime or lemon, the juice of
- 2 Tbsps avocado oil, unrefined coconut oil, or olive oil
- 1 large sweet yellow onion, finely diced
- 4-5 cloves fresh garlic, minced
- 1 Tbsp fresh ginger, minced
- 2 sweet bell peppers, diced
- 2 cups sliced mushrooms
- 3 cups chicken bone broth
- 1 14.5 oz jar tomato sauce, or chopped tomatoes with juice
- 1 14.5 oz can unsweetened organic coconut milk
- sea salt and fresh ground black pepper, to taste, about 1/4 teaspoon each
- 3 medium zucchini, spiralized
- A small bunch of fresh cilantro leaves, stems removed.
- 1 red chili, sliced to garnish
- fresh lime wedges to garnish
Instructions
- Heat your oil in a large stockpot over medium high heat. Add in the onions, garlic, and peppers. Sauté for 3-4 minutes, or just until softened a bit.
- Add in the chicken, sea salt and pepper to taste, then cook for 3-4 minutes more.
- Next add in the bone broth, tomato sauce, mushrooms, and season with a pinch of sea salt and pepper.
- Bring everything to a boil, then reduce to a LOW simmer.
- Continue to simmer on LOW for another 20 minutes, or until chicken is cooked through and falling apart.
- Carefully remove chicken from broth and shred with forks, then add it back into the pot.
- Stir in your coconut milk, fresh lime juice, zucchini noodles, and cilantro leaves.
- Simmer for additional 2-3 minutes, just until zucchini is heated through.
- Ladle into bowls, top with chopped fresh cilantro, chili peppers, and cilantro leaves if desired.
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