You only need five ingredients to make this comforting and flavorful one-pot meal.
Thai Chicken Soup
GLUTEN-FREE, PALEO, WHOLE 30
2 chicken quarters
1 butternut squash (2lb)
1 bunch of fresh cilantro
4 oz Thai red curry paste
1 can organic coconut milk without guar gum
Halve the squash lengthwise, then cut into 1 inch chunks, discarding the seeds.
Slice the cilantro stems, add to the pot with the squash, curry paste and coconut milk, then pour in enough water to cover the chicken.
Cover and simmer on medium heat for 1 hour or pressure cook for 40 minutes.
Use a potato masher to crush some of the squash, giving your soup a thicker texture.
Serve with cilantro and lime.