The Paleo way of eating is many things: expensive, effective, super fresh and often surprisingly delicious. But one thing it’s not is convenient. Because it removes almost all processed food, you can really never get a Paleo meal out of a jar or crinkly wrapper.
But you can make this awesome soup, and make triple batches to freeze it in the winter to nuke on one of those swiftly forthcoming chilly fall nights.
There are a few ingredients that are not strict paleo (sambal olek, fish sauce that sometimes has added salt) — and the small amount of sugar is not paleo at all, but you can omit it and it still tastes pretty good. I keep it in there, myself.
Also: if you want to go veggie on this, use veggie stock instead of chicken and omit the chicken chunks (obvs)
2 cups chopped white mushrooms
2 red peppers, sliced into strips
2 tbsp. fresh grated ginger
2 tbsp. fresh garlic
1 tbsp sambal olek
1-2 tbsp fish sauce (I like lots)
1 finely chopped hot red pepper (the wee ones are best!)
3 large chunks of lemongrass.
1 1/2 cans of coconut milk (full fat. Reduced fat helps you with nothing except for a little flavour robbing)
3 cups veggie or chicken stock
1 roasted chicken, shredded (or about 2 chicken breasts)
chopped green onion for garnish
chopped cilantro for garnish
lime wedges (these are key!)
Put a small amount of sesame oil in bottom of large pan, and heat on medium. Huck in the garlic and ginger. Add chopped mushrooms and red peppers and cook till mushrooms are glossy. Add sambel olek and fish sauce, as well as the chopped lemongrass.
Add coconut milk and veggie or chicken stock, and then the shredded chicken pieces.
Cook on medium for about 10 minutes, and then ladle into big bowls. Squeeze lime into the bowls and add some chopped cilantro and green onion.
Amazingly good, and thoroughly filling — a definite family fave.