There’s nothing like a warm bowl of chicken soup to satisfy you. Chicken soup is a popular dish for treating the common cold and clearing those sinuses. This heartier version takes your traditional sodium-filled Campbell’s canned soup and amps it up by adding spices and other ingredients.
Spice Up Your Life
Thai red curry paste is responsible for most of the flavor in this recipe. But it’s also responsible for providing us with a load of nutrients and healing benefits. Curry paste is made with a number of ingredients and spices that come with various medicinal properties.
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Fresh chili peppers help stimulate digestion and contain antioxidants that protect our bodies from free radical damage. These fiery red peppers also contain a substance called capsaicin, which has been found to be an effective treatment for pain and inflammation. Capsaicin is also effective in clearing congestion, ideal for colds and the flu.
Moreover, chili peppers kill bad bacteria in our gut, playing an active role in preventing stomach ulcers. In addition, they aid with weight loss and reduce the risk of developing type 2 diabetes.
Garlic is a rich source of essential nutrients, including vitamin C, vitamin B6, and manganese. Consuming garlic boosts the immune system and helps the body fight the common cold and other sicknesses.
This herb is another digestive aid as well as a powerful remedy for nausea. It is also effective in alleviating constipation and vomiting, treating ulcers and reducing inflammation of the stomach. Moreover, galangal has been found to improve blood circulation and aid with respiratory problems.
Reap these healing benefits and more with this Thai Coconut Chicken Soup.
This recipe is shared with permission from our friends at draxe.com.
Thai Coconut Chicken Soup Recipe
Prep time: 20 minutes
Cook time: 30 minutes
- 4 cups low-sodium chicken broth
- 2 stalks lemongrass, cut in half and smashed
- 1 medium knob of ginger, peeled and coarsely chopped
- 1–2 bird’s eye chili peppers, optional
- three 13.5-ounce cans coconut milk
- one 4-ounce jar Thai red curry paste
- 2 tablespoons grass-fed butter or coconut oil
- 2 pounds boneless skinless chicken thighs, chopped
- 2 red onions, chopped
- 2 large Japanese sweet potatoes, diced
- 1 head broccoli, chopped
- one 13.5-ounce can bamboo shoots, drained
- 1 bunch scallions, chopped
- juice of two limes
For the full recipe, visit: draxe.com
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