Ingredients

1 onion, diced
4 large carrots, diced
4 cloves garlic, minced
1 1/4 tbsp fresh ginger, grated
1 1/2 tbsp miso paste
2 cup organic chicken breast, cooked & shredded 1 can full fat coconut milk
4-5 cups chicken broth
1 cup GF pasta or rice
1 cup peas, frozen
1 tbsp rice vinegar (optional)
1 tbsp coconut oil
2 tsp salt
1 tsp black pepper
1 tsp turmeric
1 tsp curry powder
1 tsp red chili flakes
1/2 cup fresh mint
1/2 cup cilantro
1 lime, juiced

Instructions

1. Heat the oil in a large pot over medium heat. Add the onion, carrots, and garlic, and saute for 5 minutes until the onion becomes translucent. Add the ginger and spices, and saute for another minute or so. Add the chicken, coconut milk, and broth, and let simmer for 20 minutes (it can go forever and ever, but you’re going to want to eat this soon – promise!)

2. If you’re adding orzo, pasta, or rice, add it to the soup now. It will need 10ish minutes to cook through. If you’re using real rice, you may want to cook it separately to ensure it’s tender!

3. A few minutes before serving, stir in the peas and vinegar. Let the soup bubble away, then bring to a simmer and add the miso. Top with lime juice, mint and cilantro before serving.

Notes

Feel free to also substitute frozen cauliflower rice in place of GF pasta/rice as it’s equally delicious!

Serves: 4