Thai chicken soup

Serves - 4

Chicken soup is incredibly healing. Adding Thai flavours make this soup even more indulgent and delicious.

Collagen and gelatine in chicken soup is healing for the gut lining. It also contains the amino acid cysteine which thins mucus has and has an anti-inflammatory effect on the body.

Coconut cream is a great source of medium-chain triglycerides which promotes weight loss by decreasing appetite and increasing energy.

Nutrition per serving

Fat: 20 g

Carbs: 7 g / Fibre: 3 g (Net Carbs: 4 g)

Protein: 3 g

Ingredients

• roast chicken carcass with leg meat

• 2 L filtered water (enough to cover)

• 1 onion

• 1 celery stalk

• 1 T coconut oil

• 1 T red Thai curry paste

• 250 ml coconut cream

• chicken jus (whatever is left)

• salt & pepper

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Method

1. Add chicken carcass 01 to a large pan.

2. Cover with filtered water.

3. Simmer for 2 hours on low, then allow to cool.

4. In another pan, sweat onion and celery in coconut oil.

5. Once carcass has cooled, remove bones, and shred all meat from the bones and set aside.

6. Pour chicken stock over leeks and celery, and simmer on low for an hour.

7. Add red Thai curry paste, coconut cream, remaining chicken jus, chicken meat, salt & pepper and continue to simmer for 10 mins then serve.