Name: GutRx Thai Curry Chicken Soup
Ingredients: 2 Fresh Lemongrass Stalks (ends only, minced); 1 Chicken (breasts and drumsticks removed ); 1 bunch Green Onion (green part only); 2 cup Bone Broth; 3 tablespoon Minced Fresh Ginger; 2 cup Water; 2 bunch Thai Basil; 1 Celeriac (peeled and chopped); 1.5 teaspoon Ground Coriander; 3 Carrots (peeled and chopped); 5 Kaffir Lime Leaves; 0.25 cup Fresh Thai Basil; 2 tablespoon Fish Sauce; 1 can Coconut Milk (full fat ); 0.25 cup Curry Paste; 2 Lime (juiced); 1 Lime (juiced); 3 Green Onion (chopped green part only)

GutRx Thai Curry Chicken Soup

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Sauce/DressingSoup

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Dairy FreeEgg FreeGutRx without Grains and StarchesNightshade FreePoultry

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INGREDIENTS

2 Fresh Lemongrass Stalks - ends only, minced
1 Chicken - breasts and drumsticks removed
1 bunch Green Onion - green part only
2 cup Bone Broth
3 tablespoon Minced Fresh Ginger
2 cup Water
2 bunch Thai Basil
1 Celeriac - peeled and chopped
1.5 teaspoon Ground Coriander
3 Carrots - peeled and chopped
5 Kaffir Lime Leaves
0.25 cup Fresh Thai Basil
2 tablespoon Fish Sauce
1 can Coconut Milk - full fat
0.25 cup Curry Paste
2 Lime - juiced
1 Lime - juiced
3 Green Onion - chopped green part only

INSTRUCTIONS

To make the soup, start by removing the breasts and drumsticks from the whole chicken. Store in a plastic container for use in another recipe. Simmer the chicken carcass in the broth and water for
1.5 hours. Remove chicken from pot, and pull away the meat from bones. Chop the meat into smaller pieces and add back to the soup, discarding the bones. Add chopped celeriac and carrots. Simmer until vegetables are fully cooked, and add fresh herbs, coconut milk and 1/4 cup of curry paste. Season with salt, pepper, and lime. Garnish with green onion.
For the curry paste, add all ingredients into a food processor and process until a smooth paste forms.