Sweet & Sour Thai Chicken Vegetable Soup .

  • 2 medium
    carrots
  • 1 ½ lb
    chicken breasts, boneless skinless
  • 16 fl oz
    chicken or vegetable broth
  • 1 small bunch
    cilantro
  • 1 (13.5 fl oz) can
    coconut milk
  • 4 cloves
    garlic
  • 2 (1 inch) pieces
    ginger root
  • 2
    limes
  • 1
    orange bell pepper
  • 2 caps
    portobello mushrooms
  •  
    crushed red pepper
  •  
    fish sauce
  •  
    honey
  •  
    rice vinegar
  •  
    turmeric
  •  
    virgin coconut oil
  • 1
    Wash and dry the fresh produce.
    2 (1 inch) pieces ginger root
    2 medium carrots
    1 orange bell pepper
    2 caps portobello mushrooms
    2 limes
    1 small bunch cilantro
  • 2
    Cut chicken into 1-inch pieces, set aside.
    1 ½ lb chicken breasts, boneless skinless
  • 3
    Heat coconut oil in a large pot over medium heat.
    3 tbsp virgin coconut oil
  • 4
    Peel and mince the garlic. Peel and mince or grate the ginger. Add both to the pot.
    4 cloves garlic
  • 5
    Add to the pot turmeric and crushed red pepper, stirring until fragrant, about 30 seconds.
    2 tsp turmeric
    ⅛ tsp crushed red pepper
  • 6
    Add chicken pieces to pot, stirring occasionally.
  • 7
    Peel and thinly slice carrots on the bias. Cut the bell pepper lengthwise into quarters; remove and discard the seeds and white membrane then slice thinly. Add veggies to the pot.
  • 8
    Remove the stems from the mushrooms and carefully scrape out the gills with a spoon, making sure not to damage the rim of the mushrooms. Cut cap in half, thinly slice and add to the pot.
  • 9
    Cook chicken and vegetables, stirring occasionally, until vegetables are tender, about 5-7 minutes.
  • 10
    Add broth, coconut milk, fish sauce, honey, and vinegar and stir to combine.
    16 fl oz (2 cups) chicken or vegetable broth
    1 (13.5 fl oz) can coconut milk
    2 tbsp fish sauce
    2 tbsp honey
    1 tbsp rice vinegar
  • 11
    Bring soup to boil and then reduce heat to low. Simmer for 8-10 minutes, allowing the chicken to cook fully and flavors to blend.
  • 12
    Shave the cilantro leaves off the stems; discard the stems and mince the leaves.
  • 13
    Juice the lime and add to the pot right before serving, stir to combine.
  • 14
    To serve, divide soup between bowls and garnish with cilantro. Enjoy!