About Me

I started this blog to keep track of my kitchen creations. I love cooking and eating. In 2008 I was diagnosed with RA. Food started becoming a huge problem. I needed to find a better way to eat the flavors I love. All the recipes I create are driven by my desire to eat good food that won't create extra pain and inflammation in my internal ecosystem. While the recipes are wholesome, the language is not. I swear. I use the word 'fuck'. A lot! I make no apologies for that. It's just a fair warning. I'm raw and real. Happy cooking! Even happier eating! Cheers! Angie

Sunday, January 25, 2015

Thai Coconut Soup

This one time, in an Asian restaurant, I had this soup........Sorry. American Pie is one of my favorite movies and I'll take any chance I can to use the band camp line. So anyways, I really liked this Thai soup I had.  It did come with noodles but I asked the waitress to leave them out.  It was really delicious with the right amount of heat to balance out the coconut milk.  

I wanted to make it at home but put my own spin on it. I like lots of shit in my soup. This recipe makes about 3 dinner servings and about 5 lunch servings.  I'll usually make this on a Sunday night to have as lunch throughout the week.  


•1 can of full-fat organic coconut milk
•1 carton of organic chicken broth*
•5 boneless organic chicken thighs**
•3 tablespoons of Thai chili or other spicy olive oil (if you don't like heat, don't use the shit!)
•1-2 bunches of scallions
•5 or more brown crimini or baby bella mushrooms or any small mushroom 
•Thai chili peppers or any other friend chili pepper to taste
•Diced kale, spinach or whatever the fuck else you want for a leafy green
•Kelp noodles (optional)
•Any other veg you might want to throw in the pot (peas work well)
•Diced avocados for a topping (1 good-sized avocado will be perfect for 5 servings)

If you're using chicken:  Sprinkle the chicken with paprika and grill it on low-medium heat.  If you have a cast iron or other type of indoor grill pan, use coconut oil or olive oil to prevent sticking.

Combine the coconut milk and broth in a sauce pan.  Heat and wisk well until incorporated.  Chop scallions and add to the pot. Use the green part to!  Add the Thai chili olive oil.  You can add more or less depending on your tastes.  

When chicken is done, chop it into bite-sized pieces and add it to the pot. Slice the mushrooms and add those in.  If you are using extra Thai chili peppers, put those in.

Bring to a quick boil them immediately reduce heat to simmer for about 10 minutes.

Put the kelp noodles in your bowl and ladle the hot soup over them.  Top with some avocado. 

LUNCH PREP: If you are making this to use as lunch for the week, your prep will be a bit different if you are as anal as I am. First, set yourself up with 5 containers. I use canning jars. The only things that will go in the pot are the broth, coconut milk, scallions, mushrooms, and chili oil. 

Put one diced chicken thigh into each container then add some kelp noodles, any chopped greens, and any other veg you're putting in. 

Ladle broth evenly into each container. Cover when it's cooled. 

Seriously, the only reason I prep different for lunch is because I want it to be as even as possible for each day. It's nuts but that's me. You can totally chuck everything into the pot and do whatever the hell you want. It's your lunch!

*use veggie broth for a vegetarian option
**leave out if making vegetarian