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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

  1. Paste. Combine all paste ingredients in a food processor and pulse to combine to a paste.
  2. 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.
  3. 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

  1. 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!