Red Curry

Red Curry

A very easy and simple, but extra delicious crockpot meal.

This was created by accident some months back. And I could not believe how delicious it was. I have repeated it quite a bit!

The aroma from this cooking in the crockpot is almost the best part! I have had visitors ask about what is cooking!

I buy a 10 pound bag of boneless, skinless chicken thighs from Costco. I use about 1/3 of the bag in this recipe – which ended up being about 8 chicken thighs, for me.

Here is the vegetable stir fry blend, also from Costco, that I use. If this is not available, you can sub a similar blend from what your store has available.

If you follow Trim Healthy Mama, you could enjoy this as a soup, or over mashed cauliflower for an S meal. I give my kids rice… but in this instance, they are missing out on the cauliflower! It seems to be the perfect compliment for this dish.

Red Curry
8 small boneless, skinless chicken thighs (or about 3 – 3 1/2 pounds).
1 large onion, chopped
3 – 13.5 oz cans full fat coconut milk
2 – 14.5 ounce cans chicken broth
2 cans tomato paste
6 cloves garlic, thinly sliced
2 Tablespoons salt
2 Tablespoons cumin
1/4 teaspoon red pepper
1/2 bag frozen stir fry vegetables

Instructions: Assemble all of the ingredients in your crockpot, except for the frozen stir fry vegetables. Let cook in the crockpot all day. About 1-2 hours before serving, break the chicken up with a fork and add the frozen vegetables. Continue cooking till the vegetables are just done and hot all the way through.

I will repeat that this is absolutely wonderful over mashed cauliflower! I’ll post my variation of that soon!

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Broccoli Noodle Soup

A good, warm soup for lunch, or even supper. Originally, I tried to make this just a small individual ‘diet’ soup for a quick supper for myself, while my kids had more ‘regular’ food. They were unhappy about this arrangement, thinking my soup, and my ‘diet’ noodles better than theirs. Konjac noodles can be very different at first. Rather chewy. I was not impressed the first time I tried them. But now, I love them. And so do my kids, I guess. What’s to complain about them liking my food, and liking healthy food. ❤️ Although they don’t need 0 calorie noodles, and eat whole grain rice noodles more often, this soup is a perfect one to be able to share a few of them with the kids.

If you are following THM this would be an S.

If you are really in a hurry you can substitute canned chicken for the chicken breasts.

You can also leave out the noodles. Thicken the soup with glucomannan, and serve it over the noodles.

Konjac noodles, or shiritake noodles can be found in the produce department at some Wal-Marts, from health food stores, or on line. I try to get the ones without soy or other ingredients. If you’d like to order them from me, I’ll show you which ones I sell and used in this soup. Make sure to take advantage of my flat rate shipping and stock up on some other items at the same time! 😉

Miracle Noodle Angel Hair

Broccoli Noodle Soup
2 bags angel hair konjac noodles
2 small or 1 large onions
1/4 cup coconut oil
2 14.5 ounce cans chicken broth
2 quarts water
2 large chicken breasts
1/2-2 teaspoons red pepper flakes (how hot do you like things?)
2 Tablespoons mineral salt
1/2 teaspoon black pepper
2 13.5 ounce cans coconut milk
2 pounds frozen broccoli

Instructions:
Drain and rinse the konjac noodles. They will smell funny. Fishy, maybe. Cover them with water in a small pot and boil them for awhile. Maybe 10 minutes to 1/2 hour.

While they are boiling, cut the onion and sauté it in the coconut oil.

Add the chicken broth, water, chicken and spices. Drain the noodles and add them, too.

At least bring it to a boil if you are in a hurry, and make sure the chicken is done. But it is better to cook it longer. Up to an hour on low is good. This allows the konjac noodles to absorb the flavors and to be more tender. When the chicken is done, remove it and let it cool for a few minutes before dicing it and adding it back to the soup.

Just before serving add the coconut milk and broccoli. Continue simmering just till the broccoli is done and while it is still bright green.

Creamy Spinach Soup

With Indian Spices, this quick, fragrant, warm and creamy soup makes a great lunch with a side of bread and butter. (Low carb bread for those of us following Trim Healthy Mama). It is a thin, almost drinkable soup, but it is delicious!

Of course, this is a large recipe. You may cut it in half or further.

If you are following THM this would be an S.

Creamy Spinach Soup

1/2 cup coconut oil
2 onions, chopped
2 teaspoons minced garlic
Seeds from 8 green cardamom pods, optional
4-14.5 ounce cans chicken broth
12 cups fresh spinach
1 teaspoon cumin
1/4 teaspoon black pepper
1/8-1/4 teaspoon cayenne or red pepper
2 teaspoons salt
1/2 teaspoon nutmeg
1 13.5 ounce can coconut milk
1 teaspoon glucomannan

Instructions:
Sauté the onions, garlic and cardamom seeds in the coconut oil. Add the chicken broth, spinach and spices. Bring to a boil and let simmer a bit till the spinach is cooked and wilted. Transfer to a blender (I used a vitamix) by batches and blend till smooth and creamy. Add the can of coconut milk and glucomannan to a partial batch and blend. Return all to the pot and bring back to a boil.

If you are not dairy free, you could always add some cream in place of the coconut milk. Maybe a cup?

Hearty Chicken Soup

This is a yummy,warm for your tummy, full of chicken and veggies type of soup. Flavorful, and satisfying!

Hearty Chicken Soup
1 whole chicken (5-6 pounds)
1/2 to 1 whole bunch celery, sliced
3 carrots, thinly sliced
2 onions, chopped
1-2 Tbs minced ginger, or 1-2 teaspoons ginger powder
1 whole bulb (about 13-20 cloves) of garlic, minced
1-2 packages frozen cauliflower (or 1 fresh cauliflower, chopped)
3 cans full fat coconut milk
4 teaspoons xanthum gum
2 Tablespoons trim boulion mix (page 491 of trim healthy mama cookbook)
Salt
Black pepper
Red pepper flakes

Instructions: Cover the chicken with water and boil just till tender and cooked through. Remove and cool the chicken, reserving the broth. Then, pick off all the meat discarding the skin and etc. If you wish, return the bones to the broth and simmer several more hours or even all night, replenishing the water as necessary. If you decide to do this, be sure to refrigerate the chicken. I prefer not to leave the chicken on the bones for this longer boiling time, becaused it will become mushy and stringy.

Add the chopped veggies, except for the cauliflower, into the chicken broth. Add the ginger and garlic, too. (All bones and junk should first be removed). Simmer till the veggies are tender.

Add the cauliflower. Make the white sauce: Put the 3 cans of full fat coconut milk into your blender. Blend, adding the 4 teaspoons of xanthum gum. Add this to the pot of soup as well.

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Add the spices: 2 Tablespoons of trim boullion mix. And the salt, black pepper and red pepper flakes to taste.

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Simmer for a few minutes, till all is hot and cooked through, and the spices release their flavors.

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My kids love this soup, too!

It is also very good rewarmed the next day! 🙂