So we browsed for a while...and sampled, a lot...and browsed some more. Then got to the grocery section, and found nice, quality chicken breasts for $1.77/lb! And we bought enough to last the entire week haha.
So when I got home, I pondered meal plans and ideas I'd use for this week. I've been in a Chinese-wanting phase, and decided to go with a healthy asian, and did this...Thai Chicken Curry Soup. Delicious! And it was Paleo friendly... now don't get discouraged, you can make it as spicy as you'd like, or not spicy at all, just be prepared for an amazing, healthy and filling dinner.
Thai Chicken Curry Soup
3 chicken breasts, chopped
1 green or red pepper
1/2 an onion
3tbsp minced garlic
Red curry paste
1tbsp. Yellow Curry powder
1 bag of fresh spinach
2 cans Coconut Milk
2c. Chicken Broth
2tbsp. lime juice
1. Chop all the vegetables into bite sized pieces, then set aside.
2. Heat a small amount, about 1tbsp, of olive oil in a large pot over medium heat, and add 1tbsp of red curry paste, 2tbsp if you'd like it a little spicier. Saute onion and garlic until fragrant, then add chicken and brown for about 4-5 minutes. Add peppers and mushrooms, and continue to cook for another 2 minutes.
3. Add chicken broth, coconut milk, curry powder, salt, and pepper, and lime juice, and let simmer for at least 30 minutes on low-medium heat. The longer you let it cook, the more flavorful it will become, and the thicker it will become. **If soup is not desired thickness, add a cup of hot soup to 1tbsp of flour, mix well until dissolved, then add to soup, and let cook at least ten minutes longer to get rid of any flour taste**
4. At the last moment, stir in spinach, so it won't become too wilted, then top with chopped green onions. Serve as desired. We added a dollop of sour cream to the mix, made it even more delicious!