I love making chicken broth in the slow cooker (see my easy slow cooker chicken broth recipe here), and after having some amazing Thai Chicken and Rice with Chicken Soup in Portland, I had to go make a Paleo version to enjoy at home! It’s a simple process – place everything into the slow cooker and leave overnight.
I was really skeptical about this soup when I first had it at a Thai restaurant in Los Angeles 10 years ago. It was 3am in the morning, the restaurant was packed, and the menu was completely foreign to me.
Just the first taste told me that I had definitely picked a winner. It was amazing – so flavorful, so creamy, and omg so spicy!
I finished the entire bowl despite the fact that it was way too spicy for me. It was just that good!
That soup I ordered was Tom Kha Gai, which translates to “Chicken Galangal Soup.” Get Recipe
This curry was so amazing I could have kept eating it until my stomach burst – luckily for me this time, I didn’t make enough for that to happen, but I definitely finished off every last drop!
The inspiration for this recipe came from Tyler Florence’s Spicy Chicken Coconut Curry (but I changed up the ingredients and cooking method a bit and made it not spicy so that I could drink every last drop comfortably!).
And what’s surprising about this curry recipe is that it’s really easy to make (unlike real Indian curries, which can take practically a day)!
Ok, this question has been nagging at me for ages, and I’ve read tidbits about it before, but I finally decided to find out once and for all. In case you’ve been wondering the same thing…here’s the answer: [click to continue…]
What do you do when you can’t drink any more bone broth? Well, in my case, I make soup out of it! Just like chicken broth or beef broth, bone broth (my recipe here) makes a great (and super nutritious) base for a lot of soups. Here’s a simple one I like to make when I’m in a rush (of course, you can use other broths too instead of the bone broth).
All it requires is some swiss chard (or other green leafy vegetable, like spinach is a good one), some eggs, and some seasoning. If you want to make the more traditional egg drop soup, then use some scallions (chopped green onions) instead of the swiss chard.
I spent a large part of the day listening to and discussing natural health through food and nutrition, and bone broth definitely came up several times! So, it seems fitting to share with you my bone broth recipe.
What is bone broth? It’s really what it sounds like – broth made from bones. It’s something that’s been around in the traditional cooking of many cultures around the globe because it’s nutritious, delicious and helps absorption of nutrients!
What I love about this soup is the fact that you can put anything in it and it’ll still taste great. The key ingredients are some good broth, some fresh vegetables, and some delicious protein. Which all just sounds like the perfect proportions for healthy eating to me!
I used to love potato & leek soup growing up – it’s just so thick and hearty and delicious. Since cauliflower is such a great substitute for potatoes, I figured it would work well in the soup to give it a thick texture. And of course, I just couldn’t resist adding in some bacon!
I was at Butcher Bar a few days ago perusing their selection of grass fed beef when I spied some pasture-raised chicken on the top shelf. It came to $12 for the chicken, but it’s worth it to know where the meat came from!
I have to say that I find chicken really ugly! Maybe it’s because I don’t cook whole chicken much or maybe I’m just too much of a city girl and seeing something resembling the real animal just freaks me out!
Anyway, I compartmentalized my apprehensions and got on with the cooking. I placed the chicken in the slow cooker (I use the Hamilton Beach slow cooker) and filled up the slow cooker with water so that it covers the chicken.
Then I added in approx 2 tablespoon of salt, 1/2 tablespoon of black pepper, and 1/4 cup of goji berries (for a bit a sweetness in the broth).
Then left it in the slow cooker on a low setting for 5 hours.
The chicken was super tender and the broth very tasty (you can add more salt and pepper to taste or). I shredded the meat and ate it with a bit of soy sauce, or you can use coconut aminos if you want to avoid every last bit of soy. I then stored the chicken broth in the fridge to drink by itself or to use as the base in other soups later! The broth is like a bone broth – you can tell because it thickens a lot when you cool it in the fridge (that’s the gelatin in the broth). So you get nutritious and delicious bone broth along with chicken meat without hardly any effort!
Hi! I'm Louise - I am "beyond gluten-free," grain-free, paleo/primal, a lawyer, an ex-physicist, a cook, a blogger, a Brit living in the US, an ex-violin player, an occasional crossfitter, a mystery book junkie, and of course, I am the Ancestral Chef :) Read my About Me Page for more!