I mean, there's a whole song about them! That's fate!
Like peanut butter and jelly (a Paleo nyet-nyet), hot dogs and ketchup (another Paleo nein-nein), pizza and beer (do you see a "Paleo no-no" pattern here?), they are tastes that just fit together so well, one wonders how anything could keep them apart. Unlike the afore-mentioned pairings (anything with a strict double "no" after it), this is Paleo-friendly.
Beware: this was me cooking, tasting as I went, adding what I liked, with no strict measurements and no set outcome expected. I needed to clear my head by focusing on one task for an hour, and this was it (with a yummy result). This is really how I like cooking, though. Sadly, I didn't take any pictures of this process; I cooked this soup during a voluntary and somewhat necessary Communication/Technology Blackout, needing some time free from screens and chatter. I will make this soup again, though, so an update filled with pictures may be in order.
- 1 pound of chicken breasts
- 1 sweet potato
- 2 cans coconut milk, full fat (like I need to say that)
- a buttload of spices
- chili sauce
- lime juice (duh)
- freshly chopped garlic
- dried onion flakes
- curry powder
- cooking fat for chicken (I used bacon fat)
- Silk Coconut Milk, Original (for sweet potato puree)
- walnuts (for garnish)
Directions-- They're Kinda Annoying:
- Heat large skillet with a little cooking fat (in my case, bacon fat, but since this is a Thai-inspired soup, ghee wouldn't be totally out of line, nor would coconut oil...)
- Once sizzling hot, add your chicken
- Cover with curry powder, cinnamon, and lime juice
- Once cooked, remove from skillet and pull apart. Keep the shredded chicken on separate plate until you're ready to add it to your soup
Sweet Potato Puree:
- Preheat oven to 375
- Skin and cube sweet potato
- Bake for 20 minutes or until tender
- Take half of the cubes throw into your blender, and add--
- generous splash of coconut milk
- lime juice
- dash of chili sauce
- curry powder
- *optional-- chicken broth or stock if you want your soup to be thinner... I didn't...
- Blend together until it's a nice, thick consistency-- it should be a gorgeous orange color when you're done
- Cover other half of sweet potato cubes with curry and wait to add to soup
Soup-- Put It All Together:
- Slowly heat two cans of coconut milk-- no frothing or burning
- Add as much of each spice as you prefer-- I wanted sweet with a touch of kick-you-in-the-face spicy, so I went heavy with the lime, curry, and chili sauce
- Add sweet potato puree and mix thoroughly-- color of your soup should be a light orange from the sweet potato and the chili sauce and the curry and the turmeric
- Add remainder of sweet potato cubes-- if you need to, cut these down to whatever bite-size you like
- Add shredded chicken and reduce heat to "low"
- Let simmer for a while, stirring occasionally
- Once everything has warmed and blended perfectly, turn off heat, fill your bowl with sweet deliciousness, garnish with a handful of walnuts for extra crunch, and enjoy!
Next time I make this, I'll actually head to the market before I start cooking instead of raiding whatever I had in my fridge and cupboards. I'll be sure to add more veggies to it, like baby spinach, mushrooms, and possibly some carrots. I love having nuts with soup for additional textures, so pine nuts may make an appearance too.
|I used the brand on the left-- mmmmm|
Pay attention to the label-- avoid sugar, soy, and MSG!!