Thai Chicken Curry Soup
100 grams chicken breast sliced thin
2 cups chicken broth
1 tbl. green curry paste
2 tbl. fish sauce
1 tbl. stevia
2 cups chopped baby bok choy ( or regular bok choy )
1/2 tsp Sambal Oleek ( can delete this if you don't want it to spicy)
juice of 1/2 lime
Combine broth with curry paste and cook for 3 minutes. Add
fish sauce, stevia and chili paste. Add chicken and poach for 5
minutes. Add bok choy and continue to cook for 5 minutes or until bok
choy is tender. Take off heat and add lime juice.
I also added a dab of coconut oil for flavor. I know it's not on the protocol but adds a great flavor.