Lime Coconut Curry Chicken Soup

And some end of the year book recos to get the brain a'noodling.

You’ll forget you’ve given up carbs when you eat this delicious Lime Coconut Curry Chicken Soup, recipe and photos by me, Anna Vocino.

As I’ve mentioned in the past, the week between Christmas and New Years is what I call The Quiet In-Between, and it’s my favorite time of year.

The fuss of the holidays have died down, the guests have returned home, the early spring cleaning has started. But not only do I clean the house (and especially the fridge and pantry). I clean out the holiday food’s lingering effects from my body as well.

I love to write a soup or stew recipe to eat whilst I ponder my new year’s intentions and goals.

Last year, my recommittal to clean food was a giant slow cooker full of Short Rib Stroganoff, and two years ago, it was Lemon Chicken “Noodle” Soup.

If you are new-ish here, do not be afraid. My version of “clean food” still tastes good AF. Otherwise, why bother.

It takes a certain amount of constant recommitting to one’s goals, so make your food goal easy on yourself by prepping food that you actually want to eat. I do not abide by anything that makes you feel deprived.

The following recipe for Lime Coconut Curry Chicken Soup is insanely good and addictive, and it is gluten free, grain free, sugar free, dairy free, and soy free. That’s a lotta frees.

Before we get to it, some end of the year book bidnizz to go over.

BOOKS DU JOUR…

Look at all those happy people! And so many kitten heels!

Cheesy, pandering cover aside, this is the book I use as my basis for assessing last year and getting to the heart of what I want to accomplish in 2024.

It’s called Your Best Year Yet by Jinny Ditzler. I’ve used this every year for a long time, so it’s well worth the amortized investment of ten bucks.

The process takes me a few days, and it requires focus. My husband and I also do a version of it where we discuss some of the steps as well. I don’t want to give away the process, but if you’re noticing you have the same goals on your list year after year, this book might shed some light on why.

The next book I’m actively implementing for 2024 is 10X is Easier Than 2X by Dan Sullivan and Dr. Benjamin Hardy.

This book argues a counter-intuitive premise by claiming that making a 10X goal is actually easier than making a 2X goal, as what you have to do to get to 10X forces you to change more of what isn’t working to grow exponentially.

I’m devouring this book and am applying it to my business goals for Eat Happy Kitchen in 2024. After all, we have new spice blends and dressings to launch, a new cookbook coming out (Eat Happy Italian, plug plug), cheese crisps and mayo in development, and hundreds of grocery store chains we’re pitching, to name a few things…oh, and I’m raising capital for the first time.

I got shit I wanna get DONE, and I am willing to do what it takes to get there.

By applying the principles to get even close to 10X, I will have to cut back on the 2X, and frankly, that scares me. But I understand that sometimes in life, what you got here won’t get you there.

What processes do you like to do for the New Year (or anytime you like to get your goals set/reset)? Lemme know in the comments below what works for you. You will help give other’s ideas.

And also let me know if you like the book recos. I’d like to do them more regularly, if that’s content you’d like to see more of from me.

BACK TO SOUP…

It alllllll comes back to soup.

This recipe is a fusion of a mulligatawny soup mixed with Thai coconut curry flavors. It’s basically two of my favorites combined into one.

Recipe notes:

• For Coconut Cream, make sure you check the label for no sugar added. I use the smaller cans for this recipe, but you can add up to a whole regular sized can of full fat coconut cream. Just make sure you keep seasoning to taste.

• Same note for cauliflower “rice” (which is just cauliflower cut into rice-sized pieces. If you use a larger bag or even two bags, make sure you taste the soup and season it with salt and pepper as you go along.

• All of the spices in the yellow curry powder are spices you will already have if you cook out of Eat Happy and Eat Happy Too, except for ground turmeric, which you should have in your spice cabinet anyway.

• Speaking of turmeric, since this soup is a yellow curry, be careful about sloshing the soup around your kitchen as the turmeric will stain marble counters, if you care about that sort of thing.

• You can substitute lamb, beef, turkey, or even a pulled pork roast. If too much fat is bubbling on the surface when you are simmering the soup, just make sure to skim the surface.

• For the carb eaters in your house, you can make a side of white rice or lentils for them, but I promise you won’t miss the carbs with this one.

As always, the downloadable, printable version of this recipe lives here.

Make this Lime Coconut Curry Chicken Soup.

LIME COCONUT CURRY CHICKEN SOUP

(Serves 6-8)

YELLOW CURRY POWDER SPICE MIX:

(Yields 2 heaping tablespoons)

• 1 tablespoon ground coriander

• 1/2 tablespoon ground turmeric

• 1/2 teaspoon cumin

• 1/2 teaspoon ground mustard

• 1/4 teaspoon ground black pepper

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground cardamom

• 1/8 teaspoon ground cloves

• 1/8 teaspoon ground cinnamon

Whisk together the spices. Use in Lime Coconut Curry Chicken Soup below.

LIME COCONUT CURRY CHICKEN SOUP:

(Serves 6-8)

• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1” pieces

• Salt and pepper

• 1 teaspoon smoked paprika

• 2 tablespoons olive oil

• 1 sweet, yellow, or white onion, diced

• 2 stalks celery, diced

• 2 carrots, diced

• 1 teaspoon minced garlic (or 2 garlic cloves, minced)

• 1 (10-16 ounce) bag of pre-cut cauliflower “rice”

• Yellow Curry Powder Spice Mix (see above recipe)

• 4 cups chicken broth

• 6 ounces full-fat canned coconut cream

• Lime wedges, fresh cilantro leaves, and sliced serano or red chilis for garnish

Season the chicken pieces well with salt, pepper, and smoked paprika, set aside.

Heat the olive oil to medium high heat in a large Dutch oven, Le Creuset, or similar stew pot until the oil is shimmering. Cook the onions, celery, and carrots until seared and soft, about 4-5 minutes. Add the minced garlic and cook 1 more minute, being careful not to let the garlic burn. Season vegetables well with salt and pepper.

Move the vegetables to the side of the pan and add in the chicken pieces. Cook the chicken on all sides for 5-6 minutes, until chicken is cooked through and seared golden on the edges. Add in the cauliflower rice and toss with the chicken and vegetables. Season well with salt and pepper. Sprinkle in the Yellow Curry Powder Spice Mix and stir to coat everything in the pot. Add in the chicken broth and coconut cream, along with 1 teaspoon of salt, or more if needed. Bring the liquid to a boil, then reduce the heat and let simmer for 15-20 minutes to let the flavors marry. Taste once more and season with salt and pepper if needed.

Serve the soup hot, garnished with a squeeze of lime wedge, topped with fresh cilantro leaves and a few sliced chilis.