Ingredients
Scale
- 1 tablespoon coconut oil
- 1/2 yellow onion, sliced
- 2–3 carrots, sliced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 heaping tablespoons fresh ginger, chopped
- 3 garlic cloves, chopped
- 3 heaping tablespoons curry powder
- 1/2 teaspoon ground tumeric
- 1 13.5 oz full fat coconut milk
- 4 cups chicken bone broth
- 2–3 chicken breasts, cut into small bite sized pieces – around 1 inch
- 2 bunches baby bok choy, cleaned + end cut off
- 1 handful fresh snap peas
- garnish with chopped scallions and/or cilantro
- Add hot sauce, if desired
Instructions
- In a medium sized stock pot, heat the coconut oil over medium heat. Add the onions, carrots, salt and pepper. Sauté for 2-3 minutes or until the onions are softened. Add the ginger, garlic, curry powder and turmeric. Mix to combine and cook for 1 minute.
- Add the coconut milk and bone broth. Stir to combine and cook until it begins to simmer (about 3-4 minutes). Turn the heat to low and add the chicken. Stir to combine and let cook. After 4 minutes check to see if the chicken is cooked through.
- Add the bok choy and snap peas. Turn the heat off.
- Serve with rice, naan or with extra broth!
- Prep Time: 5
- Cook Time: 20
- Category: soup
- Method: stove-top