Here is a variation on chicken soup that’s rich with the flavors of curry, shiitake mushrooms, and cilantro. It’s thickened with coconut milk to induce satiety. The best results are obtained by using homemade chicken broth, though store-bought (look for brands without wheat flour, cornstarch, or other grain derivatives) still yields a delicious end result. Makes 6 servings.
¼ cup coconut oil
1 pound chicken breasts, cubed
4 ounces shiitake mushrooms, sliced
1 quart chicken broth
2 cans (14 ounces each) coconut milk
¼ cup curry powder
2 tablespoons ground cinnamon
2 tablespoons chopped cilantro
¼ teaspoon sea salt
¼ teaspoon ground black pepper
In a large skillet over medium-high heat, heat the coconut oil. Cook the chicken until lightly browned and no longer pink on the inside. Add the mushrooms and cook, stirring, for 1 to 2 minutes, or until softened.
Stir in the chicken broth and coconut milk. Add the curry powder, cinnamon, cilantro, salt, and pepper. Stir until well mixed. Bring to a low simmer to heat through.
Per serving: 463 calories, 20 g protein, 10 g carbohydrates, 41 g total fat, 34 g saturated fat, 5 g fiber, 795 mg sodium
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