Spicy Cashew Chicken Soup (Paleo)
This paleo-friendly soup combines shredded chicken with a creamy cashew butter broth. Sautéed aromatics and vegetables create a hearty base, while a garnish of chopped cashews adds crunch. It's a simple, one-pot meal that delivers rich flavour and texture in just 35 minutes, perfect for a quick and nutritious dinner.
Ingredients
- 1 1/2 tablespoons olive oil
- 1/2 tablespoon sesame oil
- 1/2 yellow onions or 3 shallots, thinly sliced
- 4 garlic cloves, minced
- 1/2 inch piece ginger, peeled and grated (or more, depending on how much you like ginger)
- 1/4 teaspoon red pepper flakes
- 2 cups white mushrooms, sliced
- 2 cooked chicken breasts, shredded
- 4 cups chicken stock
- 1 zucchini, peeled and julienned into long noodle like strands
- 2 bunches baby bok choy (about 3 cups) or 2 bunches kale, cut into thin strips (about 3 cups)
- 1/2 cup smooth cashew butter
- 1 cup hot water
- chopped cashews and red pepper flakes
Method
- Warm the olive oil and sesame oil in a soup pot.
- Add the sliced onion, minced garlic, grated ginger, red pepper flakes, and mushrooms to the hot oil.
- Cook for 5-10 mins until the onions soften and the mushrooms take on some colour.
- Stir in the shredded cooked chicken and heat through for 5 mins.
- Pour in the 4 cups of chicken stock and bring the mixture to a boil.
- Once boiling, add the julienned zucchini and the bok choy or kale. Return to a boil, then reduce the heat to a simmer.
- Allow the soup to simmer for about 15 minutes, or until the vegetables become tender.
- In a separate bowl, thoroughly whisk the cashew butter with 1 cup of hot water, then stir this mixture into the soup pot.
- Serve the soup, topping each bowl with chopped cashews and a sprinkle of red pepper flakes.
- For a thinner consistency, add more water or stock according to your preference.
Nutrition (per serving)
Sodium399600 mg
Recipe details
CategoryChicken Breast
Authorheatherhopecs
