Coconut Soup Ingredients

2 cans 13.5 oz coconut milk

6- 3 oz organic chicken breasts

2 tablespoons coconut oil (to sauté chicken in)

8 oz. frozen peas

4 peeled carrots

3 cups frozen broccoli

1/4 teaspoon garlic powder

1-2 tablespoons green curry paste

1-2 tablespoons ground ginger root

1/4 teaspoon Herbamere

8-14oz bamboo shoots (drained)

8oz can water chestnuts (drained)

1/4 teaspoon pink salt

1 tablespoon crushed garlic

4 bay leaves

1 teaspoon ground turmeric powder

10 drops of lemongrass essential oil

 Optional: You can make a cauliflower rice such as this and have the soup on it. 

(Ideas for vegetable substitutes for special diets, include onion, pepper, cabbage, etc.) You can also add real lemongrass as well, but I like using the essential oil. 

Coconut Soup Instructions

Step #1:  Cube chicken breasts. Turn Instapot to Sauté function and allow coconut oil to melt. Sauté chicken for about five minutes, stirring occasionally. (HERE is the Instapot we purchased and love using!)

Step #2:  Keep the Sauté function on, and add in all other additional ingredients, while stirring occasionally.

Step #3:  Push Meat/Stew function on Instapot. Cook for 10-12 minutes on High Pressure.

Step #4:  Let meal cool off for at least ten minutes.

Step #5:  Release steam and allow food to continue to cool an additional five minutes.

Step #6:  Open lid carefully, and smell, and then taste the yumminess!

Step 7:  Drop in the lemongrass essential oil and mix in really good.

***Note - The Cauliflower rice is not included in the nutrition information. 

***The nutrition info for this recipe is based on the linked ingredients above**