
Serves 4
Ingredients
- Paste:
- 4 cloves garlic, finely chopped
- 2 shallots, roughly sliced
- 1x 3″ piece ginger, peeled and chopped
- 1-2 serrano peppers, seeds removed, sliced
- 2 tsp. lime juice
- 2 tsp. turmeric
- 2 tsp. coriander
- 2 tsp. cumin
- 1/4 cup coconut oil or olive oil
- Soup:
- 1 Tbls. olive oil
- 4 cups bone broth
- 1 can light coconut milk
- 1 bunch Swiss chard or kale, roughly chopped
- 2 scallions, chopped
- 1 bunch cilantro, chopped
- 2-3 cups cooked, shredded chicken
- Topping options: more herbs, squeeze lime, drizzle olive oil, sesame seeds
- Optional add in: 10oz cooked soba noodles
Directions
- Paste. Combine all paste ingredients in a food processor and pulse to combine to a paste.
- Simmer. Heat oil in a stockpot over medium heat. Add at least 1/2 cup paste (more depending on flavor preference) and stir 1-2 minutes. Reduce heat to low and add broth and coconut milk. Let simmer 6-10 minutes.
- Finish. Add greens and chicken. Stir and let warm a few minutes until leaves wilt. Optional to stir in cooked noodles at this point or serve with desired toppings.
Notes
- If the paste is too laborious, simply saute paste ingredients in oil in the stockpot first. This will result in more texture in your broth which is also yummy!
