by Kate on April 29, 2013
If you are a coconut person, these bite size treats are the perfect remedy for your sweet tooth. Most macaroon recipes are made with egg whites and can have a bit of a spongy or eggy texture that I can do without. I decided to try a different binding agent and make these egg-less.
The secret ingredient, gelatin! Gelatin can act like a binder (since it gels) in gluten free products and I plan to experiment with this more. I use Great Lakes Gelatin
that is sourced from grass-fed cows (Now Foods is also a great brand of gelatin). An added bonus is all of the health benefits gelatin provides, this is a big component of bone broth. Not only is it great for skin, hair and nails, but it is great for your gut and joints. I actually add a spoonful of this to my cup of broth everyday! It is flavorless and you will never know it’s in these cookies!
Recipe: Vanilla Macaroons
Ingredients
- 2 cups unsweetened coconut
- 1/4 cup virgin coconut oil, melted
- 2 tbsp full fat coconut milk cream (cream at top of refrigerated can)
- 1/4 – 1/2 cup granulated sweetener*
- 3/4 tsp gelatin
- 1/4 tsp vanilla beans (1-2 beans)
- 1/8 tsp sea salt
Instructions
- Combine all ingredients in a food processor and blend until a dough forms
- With a small cookie scoop, form macaroons and place on a parchment lined cookie sheet. You could also roll into balls and slightly press them down on cookie sheet
- Bake at 350 for about 8 minutes or until very slightly brown
- Let cookies cool to set up, they will fall apart when warm
- These can be stored at room temperature or for a harder cookie, store in the refrigerator
Quick notes
*I used Swerve (erythritol) for a low sugar option along with 2 tsp coconut palm sugar. I have not tried this with a liquid sweetener. You would need to reduce the amount to 1/4 cup or less and it may make the dough too runny. If that happens, just add more coconut until the dough is thick enough to form.
These could also be done in a food dehydrator and would turn out just as yummy!!
by Kate on March 19, 2013
I recently purchased The Joy of Cooking and am slowly making my way thru this enormous cookbook. It is an incredible cookbook and should be in every cooks kitchen! It is full of recipes, tips, tricks and explanations. I have quite a few ideas that were inspired by this book and can’t wait to get cooking!
I came across this German Pancake recipe and knew I had to recreate it grain free! This turned out so darn good and was a huge hit at Sunday brunch. This would make for a perfect addition to your Easter menu and can be enjoyed with numerous toppings….and it’s easy to make!
Recipe: Grain Free German Pancake
Ingredients
- 4 large pastured eggs, yolks and whites separated
- 3 tbsp granulated sweetener (I used Swerve for sugar free option)
- 1/4 cup non-dairy milk (I used unsweetened vanilla coconut milk)
- 1/4 cup lukewarm water
- 1/2 cup arrowroot powder
- 1/4 tsp vanilla extract
- 1/8 tsp sea salt
- 3 tbsp grass-fed butter (coconut oil should work fine for dairy free option)
Instructions
- Preheat oven to 400
- Combine 4 yolks, sweetener and salt in a bowl and whisk until thick and lemon color (about 1-2 minutes)
- Whisk in the milk, water and vanilla. Add in the arrowroot and whisk until smooth
- In a separate bowl, beat the egg whites until stiff peaks form, but not dry
- Add the whites to the yolk mixture, gently whisk until the whites are incorporated, but not deflated. Light foam is what you want
- Melt 3 tbsp of butter in a 10 inch oven safe skillet (I prefer cast iron) over medium heat
- Once the bubbles have subsided, pour the batter into the skillet and cook until the bottom is golden (about 2 minutes)
- Place the skillet in the oven and bake until it puffs up and the top is golden and feels dry and set (about 5 minutes)
- Slide onto a plate and serve hot with grass-fed butter and syrup (we use Xylitol Maple Syrup to make these sugar free), fresh fruit sauce or warm preserves
Quick Notes:
I wanted to take the photo of the pancake in the skillet so I poured syrup on it immediately and it made the bottom carmelize a bit since it ran down the sides to the bottom of the hot pan. We loved it and will always do that instead of placing it on a plate first
On the same page as this pancake recipe were a Dutch Pancake recipe and Austrian Pancakes recipe. Austrian pancakes will be my next breakfast recipe this weekend and I will let you all decide which one you prefer. They both use eggs as their base and use the skillet to oven technique, but do have different ingredients. Can’t wait to try these to see how they compare!!
by Kate on January 16, 2013
What!!! No beans in your chili? Yep, no beans. I have chosen to not eat beans and legumes for a couple of reasons. For one, I don’t eat much starch anymore, I have chosen a high fat eating plan. Second, beans and legumes contain considerable amounts of phytates — anti-nutrients which bind to minerals in the legumes, making them unavailable to our bodies. (This means some of the minerals present in the legumes aren’t able to be accessed by our bodies). Nuts also have some phytates, but I feel the beneficial fats far exceed any of the nutrients in beans and legumes. With all of that said, please feel free to add beans to this recipe.
I remember as a kid I never really cared for chili, unless it was canned with meat and beans only. I think too many chili’s have too many tomatoes that over power the taste. I just don’t like biting into a spoonful of mushy tomatoes personally. I did put tomatoes in this recipes, but next time may make it with even less. Some of you may want even more and love the mushiness and flavor they add.
Recipe: Bacon Chili
Ingredients
- 1 lb grass-fed ground beef
- 4 slices bacon
- 1 onion, chopped
- 1/2 red bell pepper, seeded and cut into 1/2 inch pieces (optional)
- 3 garlic cloves, minced
- 1/8 cup chili powder
- 1/2 tbsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp red pepper flakes
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper
- 1 (28oz) can diced tomatoes
- 1/2 tsp sea salt (or more if tomatoes don’t have added salt)
Instructions
- Slice the bacon into 1/2 inch pieces and place in a large saucepan over medium heat
- Once the bacon is cooked though, pour off all but 2 tablespoons of the bacon grease and return pan to the heat with the bacon in it
- Add the onions, peppers, garlic and all of the spices except the salt and cook until the onions get tender and start to brown, about 10 minutes
- Increase the heat to medium high and add the beef, breaking it up into pieces with a spoon until no longer pink, about 3-4 minutes
- Add the tomatoes and salt and bring to a boil, then reduce heat to a simmer. Cover, stir occasionally and cook for about an hour
- Remove lid and let the chili cook for an additional hour to thicken up
- Add salt to taste
This is great without, but you could top with cheese if you can tolerate it!! This is the perfect make ahead meal or double it to freeze for later!
by Kate on January 14, 2013
A frittata is an Italian omelet and is often confused for a quiche. A frittata does not have a crust like most quiches do and it also starts on the stove and ends in the oven. I find frittatas to be so easy, and like quiches, can be made with so many different ingredient combinations. Here is a basic frittata recipe that certainly has more than just a basic taste! It will give you an idea of how to create whatever frittata you’d like!
A couple of things to consider as you create your ideal frittata recipe:
Typically you use two eggs per person and the total number of eggs determines the skillet size. An eight egg frittata will be coked in an eight in skillet and ten eggs cooked in a ten inch and so on. If you prefer a thicker frittata, use a smaller skillet than number of eggs. Make sure the skillet is oven safe, I prefer cast iron for this.
A frittata cooks fairly quickly and most raw ingredients won’t have enough time to fully cook. Saute vegetables and meat before adding the eggs. This also allows for moisture to be drawn out of the vegetables. Raw vegetables will release too much moisture and leave your frittata soggy. This is why tomatoes are not a good option since they have a high water content when raw and cooked.
Add salt to the whisked eggs, not to the vegetables, salt draws out moisture. Before you salt and pepper the eggs, consider your ingredients and their saltiness. For instance, sausage, ham and bacon are salty, therefore you will not need as much salt as you would if you are making an all vegetable frittata.
Recipe: Sausage and Mushroom Frittata
Ingredients
- 8 pastured eggs
- 1/2 lb breakfast sausage*
- 8oz sliced mushrooms
- 1/2 an onion, diced
- 1 tsp fennel seeds
- couple dashes of paprika and garlic powder
- salt and pepper
- 1/2 – 3/4 cup cheese, grated or diced (optional)
Instructions
- Turn oven onto broil and position the racks in the bottom portion of the oven
- Whisk the eggs with salt and pepper (add cheese to mixture if desire), set aside
- Brown the sausage in an 8 inch skillet(or smaller for thicker frittata) and add in the onions and mushrooms
- Continue to saute until most of the moisture is cooked off, turn heat down to medium low
- Pour in the egg mixture and scrape the sides as the eggs cook
- Continue scraping as egg curds begin to form, you want the frittata to be cooked about half way through
- Once it’s cooked half way through, place the skillet under the broiler for about 3-5 minutes until it begins to brown
- Remove from heat and serve hot
Quick notes
*I used Whole Foods Ground Breakfast Pork Sausage. If you buy plain pork sausage, you will need to season it more since the one I used is already seasoned. You could certainly do bacon or ham instead.
Let us know what flavor combinations you come up with!!!
by Kate on January 10, 2013
It seems that most of the west is about to experience a bit of a cold front. I thought this would be the perfect time to share this recipe! I’m fortunate enough to still be in Arizona where a cold front means it’s going to be in the 50′s! I live in Colorado, so listening to the weather forecast here cracks me up!! What these people think is cold is definitely a hot winter day at home!
Even if it’s not cold where you are, this is a delicious soup recipe to enjoy for lunch or dinner. I served it with bacon pieces and used the bacon grease for flavor. If you’d prefer, you can certainly skip the bacon, but who skips bacon? This would also be good with shredded chicken as well.
Recipe: Creamy Roasted Cauliflower and Mushroom Soup
Ingredients
- 1 head of cauliflower, cut into pieces
- 2 tbsp coconut oil
- 2-3 pieces of bacon (optional)
- 2 tbsp bacon grease, butter or coconut oil
- 1/4-1/2 cup white onion, diced
- 2 garlic cloves, minced
- 1 tsp fresh thyme or 3 tsp dried
- 8 oz mushrooms, sliced
- 1/4 cup white wine
- 3 cups homemade chicken broth (or canned)
- 3/4 cup full fat coconut milk
- 2 tbsp grass-fed butter (optional)
- sea salt and pepper
Instructions
- Place the pieces of cauliflower in a bowl and coat with the 2 tablespoons of coconut oil. Place single layer on a parchment lined cookie sheet and sprinkle with salt and pepper and roast at 400 for 25-30 minutes
- Cook the bacon in a skillet, reserve the grease, cut the bacon into pieces and set aside
- Place the bacon grease, coconut oil or butter in a large sauce pan with the onion. Saute the onions until slightly browned
- Add the garlic, thyme and mushrooms. Saute until the mushrooms are tender, about 5-10 minutes
- Add the white wine and de-glaze the pan
- Add the chicken broth and cauliflower and bring to a boil. Reduce heat to a simmer for 5 minutes
- Place the soup, coconut milk and optional butter in a food processor or blender and combine until desired consistency
- Salt and pepper to taste
- Sprinkle the bacon pieces on top (optional)
I served this tonight and when I told Tom what I had made, this was his response: “If I saw that on the label of a soup can, I would not think it sounded very good.” About two bites into it, he kept telling me how awesome it was! I knew he was going to like it! Butter, bacon and mushrooms, who wouldn’t love this!!
by Kate on January 6, 2013
Happy New Year to you all!! Sorry I have been MIA lately. My boyfriend had knee surgery before the holidays and it’s been a bit crazy around here!
I wish I could come out with a bang to start the year off, but to me, baked goods are the way to do that and I am taking a break from those for a bit! Don’t worry, chocolate will be back in my ingredient lists soon, Valentine’s Day is right around the corner!!!
This picture doesn’t really do this justice, but it’s the best I could do with the lighting, dishes and old camera I had. I recently made this again with ground beef instead of ground chicken that I used in the original recipe. I really liked both of them, you can’t go wrong.
Most meatloaf and meatball recipes use breadcrumbs to hold it together. I use mushrooms chopped up into little pieces to create the same effect, and they add some flavor. I love mushrooms and can’t believe I wouldn’t touch them until a few years ago. I can eat an entire 8 ounce container myself and always wish I had more! It’s so easy to saute them with butter and garlic and then do a white wine or sake reduction. YUM!!!
This recipe also called for roasting your own tomatoes for the sauce. Feel free to buy fire roasted tomatoes in the can if you don’t have the time to do this. I think the oven roasted tomatoes give it more flavor, but either way, this is delicious. We just eat this plain, we’re simple like that, but feel free to serve over spaghetti squash.
Adapted from One Lovely Life’s Basil Chicken Meatballs in Roasted Tomato Basil Sauce
Recipe: Roasted Tomato Basil Meatballs
Ingredients
Meatballs:
- 1 lb ground meat (I’ve used chicken and beef, both are good!)
- 1 egg, lightly beaten
- 1/2 cup chopped mushrooms (use mushrooms that will be used in sauce)
- 2-3 tbsp fresh basil, minced
- 1 tsp fennel seeds
- 1 tsp dried oregano
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Sauce:
- 2 cartons of grape tomatoes or 4 large tomatoes on the vine (or large can of fire roasted tomatoes)
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp oregano
- 1 8oz can of tomato sauce
- 8oz sliced mushrooms (1/2 cup used in meatballs)
- 1/3 cup fresh basil, minced
- 1 garlic clove
- salt and pepper to taste
Instructions
Roasted Tomatoes:
- Chop tomatoes into pieces and place single layer on a parchment lined cookie sheet
- Drizzle with the oil and vinegar. Sprinkle with the oregano and salt and pepper
- Roast at 375 for 45-60 minutes
Meatballs:
- In a bowl, combine the meat, egg, mushrooms, basil, fennel, oregano, salt, pepper and garlic powder.
- Form into one inch meatballs, about 20-25
- Place on a parchment lined cookie sheet and bake at 400 for 15-20 minutes or until just browned
Sauce:
- While meatballs are cooking, pulse the roasted tomatoes, tomato sauce and garlic clove until desired consistency
- Pour mixture into a large saucepan and bring to a simmer over medium low heat.
- Add the mushrooms and cook until tender, about 5-8 minutes.
- Stir in basil and add salt and pepper or more basil to taste.
- If sauce is thicker than you’d like, add a bit of water
- Once meatballs have finished cooking, add them to the sauce and toss until coated.
- Serve hot over spaghetti squash or enjoy plain topped with mozzarella if you can tolerate dairy
by Kate on December 3, 2012
I decided to throw this Breakfast Meatza Pizza together for Sunday Brunch over the Thanksgiving Weekend. Looking at what it has in it, how could you go wrong regardless of what it looked like as a finished product! I mean bacon, eggs, sausage, avocado, who wouldn’t like it! This breakfast pizza was a hit and who says it can only be eaten for breakfast! It tastes just as good the next day for leftovers and is the perfect on the go meal!!!
Sausage Recipe inspired by Make It Paleo
Recipe: Breakfast Meatza
Serves: 4
Ingredients
Crust:
- 1 lb pork sausage*
- 1 egg
- 1 tsp garlic powder or two garlic cloves, minced
- 2 tsp fennel seeds
- 1 tsp paprika
- 1/2 tsp sage
- 1/4 tsp pepper
- 1/2 tsp sea salt
- 1/2 tsp red pepper flakes
- 1/4 tsp cayenne pepper (optional for spicy)
Toppings
- 4 eggs
- 2 pieces bacon
- 1 avocado, sliced
- 8 oz mushrooms, sliced
- 1/4 cup onions, diced
- 1 garlic clove, minced
- sea salt and pepper
Instructions
- In a mixing bowl, combine the crust ingredients and mix well
- Press the sausage mixture onto a pizza pan, cast iron pan or on a cookie sheet.
- Bake at 425 for 20-25 minutes
- Place the bacon in a skillet and cook until just slightly under cooked. Remove from pan and set aside
- Place the mushrooms, onions and garlic in the pan with bacon grease and saute over medium heat until tender
- Once the crust is done, remove it from the oven and crack the 4 eggs onto it.
- Place the mushroom mixture, avocado and bacon pieces onto the pizza and sprinkle with salt and pepper
- Return to the oven and bake for 10 minutes longer
Quick notes
The yolks will be slightly under cooked. If you prefer runny yolks, reduce the time or add time if you prefer yolks that are cooked all the way through.
Variations
*This could certainly be made with any other ground meat, the sausage is just the perfect breakfast meat!
If you can tolerate cheese, certainly add some to the toppings!
Get creative, there are so many options for toppings!
by Kate on October 31, 2012
The other day, a fellow gluten free blogger asked for suggestions for a corn flour substitution. One of her readers wanted to make tamales but needed corn flour. I had a brilliant idea and shared it with everyone on my Facebook Page, but wanted to let all of you in on the idea as well.
I have a “Corn” Tortilla Chip recipe made from green plantains that really do have a corn taste to them. I knew plantains were the answer here, but not plantain flour (too starchy and doesn’t have a corn taste). I suggested buying the roasted plantain chips that Whole Foods (prepackaged in section with nuts, dried fruits, chocolate covered everything. May not be in bulk aisle but somewhere else in store) and Sprouts sell in their bulk section and grind it in a food processor until flour is formed. What a great idea!!!
That immediately got me thinking about corn tortillas and how many recipes I could do with them! I tried this recipe so many different ways. I tried to use my tortilla chip recipe and grind them up, I tried fresh green plantains roasted with coconut oil, and I tried the store bought chips I mention above. The winner is the store bought chips! The others just don’t grind into a fine enough flour so the dough doesn’t stick together. The roasted plantain chips are simply plantains, palm olein oil and salt. Palm oil is like coconut oil, a healthy saturated fat full of health benefits.
Palm oil is extracted from the flesh of the fruit of E. Guineesis. The oil is semi-solid at room temperature and is highly resistant to oxidation and prolonged exposure to heat. The palm olein has different characteristics than the palm oil, it remains completely liquid at room temperature. It is highly heat resistant, similar to palm oil, and it also resists the formation of breakdown products during frying and increases the shelf life of many products. Although palm oil and palm olein are produced from the same plant and share many similar properties, the main difference between them is their chemical state at room temperature. Semi-solid palm oil is used more frequently as a fat in bakery products, whereas liquid palm olein is considered the “gold standard” and is the most widely used oil for frying in the world.
This is such an easy recipe and blows the socks off any tortilla recipe that calls for almond or coconut flour and some eggs! I just can’t throw fajitas in those and feel like they are tortillas. These can be cooked a bit longer to make them crisp or less to make them soft. Either way you can fold or roll them and feel like you are cheating and enjoying Mexican food again!!! I can’t wait to make tacos next week!
Recipe: Grain Free “Corn” Tortillas
Makes 10 small tortillas
Ingredients
- 2 cups (heaping) roasted salted plantain chips* (should produce 1 cup four)
- 1/2 cup water
Instructions
- Place the plantain chips in a food processor and grind to a fine flour
- In a mixing bowl, add a cup of flour to the water and mix well
- Knead the dough and form into 10 equal size balls
- Place a ball on parchment paper and then place another piece of parchment over the top
- Roll out into a thin small tortilla or use a tortilla press
- Carefully peel off the dough from the parchment, they are thin and delicate!
- Cook eat tortilla in an ungreased skillet over medium high heat for 30 -60 seconds on each side, slightly brown
Quick notes
*These are found at Whole Foods (read text above) or sold in bulk at Sprouts.
by Kate on October 24, 2012
One of the most common complaints I hear from clients is, “what can I eat for breakfast now that I can’t have cereal, a bagel or pancakes. I can’t eat eggs everyday!” I can rattle off numerous things other than starchy high carb foods…and something besides eggs. Too many of us have gotten in the mindset that breakfast has to be a “breakfast” food, and that is not the case. Get creative and don’t hesitate to eat leftovers from the previous nights dinner. I personally love my protein smoothie that’s full of fat and spinach (you wouldn’t know it’s in there if the shake wasn’t green!) that I make every morning and look forward to it everyday…and it doesn’t even have fruit in it!!!
I am on a mission to create some low starch breakfast options that will make you think you’re getting the carbs you are so used to eating. The best part is, you won’t be hungry an hour later! There are numerous breakfast recipes on my site that are higher in fat, lower in starch and supply a good amount of protein. Some of my favorites include: Coconut Pancakes and Strawberry Syrup, Banana Bread French Toast, Egg Muffins, Banana Pancakes, Grain Free Thin Pancakes, Almond Nut Joy Granola, Grain Free Banana Nut Granola and Pumpkin Spice Granola. And for all of you cold cereal people, I’m working on a recipe, but the bad news is, it has to be done in a dehydrator. I tried it in the oven and it just doesn’t work. When it comes to granolas, my cookie bites and some cracker recipes, a dehydrator is so worth it!!!
I recently had the idea of making a hot cereal, but didn’t want it to be an entire bowl of mushed nuts. I somehow wanted to incorporate mashed cauliflower with protein in the form of powder. About a month ago, I came across this recipe for Faux “Oat” Meal and loved how she used real eggs for the protein! You would never guess that eggs or cauliflower were in this cream of “wheat” recipe! I did things a little differently and loved what I came up with! There are many flavor options for those of you that don’t like pumpkin.
Recipe: Pumpkin Spice Cream of “Wheat”
Serves: 2-3
Ingredients
- 1 medium head of cauliflower, steamed
- 4 eggs
- 1 1/4 cups non-dairy milk (I love So Delicious unsweetened vanilla)
- 4 tbsp coconut cream (The cream that rises to the top of a can of full fat coconut milk that has been refrigerated)
- 1/4 cup pumpkin
- 1/2 tsp maple flavor (vanilla should work too)
- 1-3 tbsp sweetener (I used 3 tbsp of Swerve which is erythritol.)
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp nutmeg
- couple dashes of salt
- grass-fed butter (optional)
Instructions
- Place the steamed cauliflower in a food processor and pulse until it’s “riced”
- Whisk the 4 eggs in a large mixing bowl and set aside
- In a medium sized saucepan, combine the milk, cream, pumpkin and cauliflower and slowly bring to a boil. Reduce heat to a simmer and cook for 1-2 minutes
- Remove the pan from heat and add a 1/4 cup at a time to the eggs, whisking the entire time you add the hot mixture. The eggs will start to cook if you aren’t careful. This process makes the eggs safe to eat for those concerned with eating raw eggs
- Pour the mixture back in to the food processor, add the maple extract, spices, salt and sweetener and pulse until well combined
- Serve hot with a dollop of grassfed butter (optional)
Quick notes
Since all cauliflower heads are different sizes, you may want to add milk if it seems to thick or add some almond flour to thicken it up.
Variations
Serve with nuts, coconut or fresh fruit on top. Another variation would be to replace the pumpkin with applesauce and just use cinnamon for the spice. You could also add just cocoa powder or simply leave it as a maple nut version.
I still think adding a vanilla protein powder would work just fine in place of the eggs. Add it at the time you would add in the spices.
by Kate on October 10, 2012
It’s definitely soup season here in Colorado!!! I just returned from ten days in Arizona and can’t believe how cold it feels here now! I’ve decided I prefer the warmth and the idea of never having to scrape ice off my windshield!
While I was in Arizona, I made this soup for Tom’s (my boyfriend) grandmother. She is 93…reminds me of Betty White, love her!! She hasn’t been feeling great and I think dehydration is playing a role in her tiredness. Old people don’t want to drink so they don’t have to go potty. She of course thinks she drinks a ton of fluids. It’s hard to convince her that her coffee with Starbuck’s Ice Cream in it in the morning and her Vodka on the rocks at night just doesn’t cut it!!! Needless to say, I was on a mission to get some fluids in her! I had her drinking coconut water and kombucha along with some homemade bone broth. I figured soup would be a great way to secretly increase her fluid intake. She loooooved this soup and ate it everyday for lunch and raved about it every time I dished it up for her. Hope you enjoy it as much as sweet Verna May did!!!
Recipe: Coconut Curry Carrot Soup
Ingredients
- 1 tbsp grass-fed butter or coconut oil
- 2 heaping cups of thickly sliced carrots (about 4 carrots)
- 2 thin slices of fresh ginger root
- 1 medium onion, chopped
- 5 cups chicken broth (I prefer homemade*)
- 3/4 cup full fat coconut milk
- 3/4 tsp red curry paste (add more if you want it spicier)
- salt and pepper to taste
- 1 scallion, sliced
- 1 tbsp chopped cilantro
- 2 chicken breasts (optional)
Instructions
- Heat the butter/oil in a large saucepan and stir in the carrots and ginger
- Cook over medium heat until the carrots start to brown, about 6-8 minutes stirring constantly
- Add the onions and cook until they are translucent
- Stir in the broth, coconut milk and curry paste
- Bring to a boil, reduce heat and simmer covered for 25 minutes
- If you want to add chicken to this recipe, add it to the simmering soup. Remove chicken once it’s fully cooked and set aside
- Strain the solids so you can remove the ginger root and discard
- Add the solids plus 2 cups of the liquid to a blender and puree
- Add the remaining liquid and process until completely pureed
- Pour soup back into saucepan to add shredded chicken or pour into soup bowls (Use a fork to shred the chicken once it has cooled enough to touch. Add it to the soup and stir)
- Serve with some scallions and cilantro sprinkled on top and additional salt and pepper if needed
Quick notes
*I prefer to use homemade chicken broth for all of the health benefits. Store bought will work, but may be higher in sodium so be careful when you salt the soup. I use this recipe for broth. I also add onion, carrots, celery and garlic cloves to my pot for flavor. I use a large crockpot and let simmer for 24 hours to let all of the gelatin out of the bones.
