Coconut Lemongrass Chicken Soup with Snap Peas
spice paste
  • 1tbsp coconut oilmelted
  • 1 large shallotpeeled and coarsely chopped
  • 2tbsp gingerpeeled and coarsely chopped
  • 2large garlic cloveschopped
  • 1 to 3 red thai chiliesstems discarded, thickly sliced
  • 1 lemongrass stalkwhite part only, chopped
  • 1 tsp ground cumin
  • 1/2tsp ground coriander
  • 1/2tsp turmeric
  • 7oz package stir-fry rice noodles
  • 1tbsp coconut oilplus extra
  • 4cups low-sodium chicken or vegetable brothgluten and/ or dairy free if desired
  • 2-13 1/2oz cans coconut milk
  • 2-6oz boneless, skinless organic chicken breast
  • 1 1/2cups snap peas
  • 2tsp coconut sugar
  • 1tsp low sodium Tamara
  • 1/2 cup Fresh cilantro leaves
  • 4whole green onionsdiagonally sliced
  • 1/2 tsp crushed red chilli pepper
  • Generouspinch black pepper
  • 1 limecut into wedges
  • sriracha sauce(optional)
  1. In mini high-speed blender or mortar with pestle, place spice paste ingredients. Blend until a smooth paste develops. Scrape down sides of blender or mortar with spatula and continue to blend, adding a splash of water if needed. Setaside.
  2. Bring kettle of water to a boil. In large bowl, place rice noodles and cover with boiling water, stirring a couple of times to loosen noodles. After about 2 minutes, noodles should be cooked through but not mushy. Drain and rinse in cold water. Drain again and place in clean, dry bowl. Stir in a splash of coconut oil to keep them from sticking. Set aside.
  3. In large, heavy saucepan, heat 1 Tbsp coconut oil. Add spice paste and stir over medium-high heat until it becomes fragrant, about 
2 minutes. Add a splash of chicken or vegetable broth if it begins to stick. Stir in remaining broth and coconut milk and bring to a gentle boil. Stir in chicken, reduce heat to medium, cover, and poach chicken for 5 minutes, or until almost cooked. Stir in peas; cover and cook for 3 or 4 more minutes, or until chicken is fully cooked and peas are tender-crisp. Taste and add coconut sugar and tamari.
  4. Divide noodles among 4 soup bowls. Ladle soup over noodles and sprinkle each serving with equal amounts of cilantro, green onion, crushed chilies, and black pepper. Serve with lime wedges and Sriracha sauce (if using).
Recipe Notes

Per serving: 678 calories; 25 g protein; 20 g total fat (17 g sat. fat);
93 g total carbohydrates (6 g sugars, 3 g fiber); 345 mg sodium