Living Lyme

Hope is where it all begins

By

Mulligatawny
A delicious spicy soup with a wonderful flavor that lingers.
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Ingredients
  1. 3 lbs. Chicken Thighs cut into bite size pieces
  2. 4 Cups Chicken Stock
  3. 1 Large Onion, chopped
  4. 3 Cloves Garlic, peeled and minced
  5. 3 Jalapenos, seeded and chopped
  6. 3 Cans Whole Peeled Tomatoes (squished with clean hands)
  7. 3 Tbsp. Curry Powder
  8. 1 Tbsp. Garam Marsala Powder
  9. 2 Tbsp. Fresh Ginger, peeled and minced
  10. 1/4 Tsp. Red Pepper Flakes
  11. Fresh Ground Black Pepper
  12. Sea Salt
  13. 2 Tbsp. Butter or Ghee (Unsalted)
  14. 2 Tbsp. Coconut Flour or Whole Grain Buckwheat Flour
  15. 1 Can Unsweetened Coconut Milk
  16. 1 Bunch Fresh Spinach, washed
  17. 1/4 Cup Fresh Cilantro chopped
Instructions
  1. Sauté the chicken in Coconut Oil (or butter or Olive Oil) until browned and cooked through.
  2. Set to the side.
  3. Sauté the onion and garlic in a large Stockpot until slightly softened.
  4. Add spices, Jalapenos, and Ginger.
  5. Sauté until onions are translucent.
  6. Stir in Chicken Stock, Tomatoes, Chicken, and Cilantro.
  7. Simmer on low.
  8. In a small saucepan, make a Roux with the butter and flour.
  9. Slowly add 2 Cups of strained broth from stock pot.
  10. Allow to thicken.
  11. Add back into stock pot.
  12. Allow to simmer until flavors establish.
  13. Adjust seasoning to taste.
  14. Add coconut milk and spinach and bring to a heat.
  15. Serve Hot.
Notes
  1. For vegetarians, you can use lentils or any other protein source in place of the chicken.
  2. You can use fresh tomatoes if you have the time to cook them down.
  3. Freeze leftovers.
Living Lyme http://www.livinglyme.com/