Here is recipe #2 of cleansing soup week trend. This one has so much flavor and puts a whole new twist on Thai …
This is delicious and another great one you can freeze for later use.
1 pound boneless skinless chicken breasts (3-4 breasts) diced
1 tablespoon olive/coconut oil
1 cup uncooked wild rice or white rice rinsed and drained
1 cupbutternut squash, peeled and cubed (you can buy frozen)
1 small sweet potato, peeled and cubed
1 Granny Smith apple, peeled and cubed
1 small zucchini, sliced and quartered
1 onion, diced
1 tablespoon freshly grated ginger
4 garlic cloves, minced
2 tablespoons brown sugar
2 tablespoons of Gluten Free Thai Peanut Sauce
1 tablespoon dry basil
1 teaspoon ground cumin
1/2 teaspoon pepper
2 14 oz. cans cans quality coconut milk
5 cups low sodiuim chicken broth
1 tablespoon coconut flour
1/4 cup water
1/3 cup creamy peanut butter or almond butter
2 tablespoons lime juice
*optional cashews and or sriracha
In a large crockpot place diced chicken in with chicken broth, lime juice, coconut milk, water, and oil. Next add all the veggies, apples, rice, sugar, and spices. Last top with coconut flour and almond butter, Thai Sauce.
Heat on low and cook for 8 hours. If you need it faster put it on medium to high and cook 6-8 hours.
Top with cashews and or sriracha.