About This Recipe
Tender pulled chicken and pillowy gnocchi in coconut curry broth with vegetables. 34g protein per huge 2-cup serving.
Ingredients
-
2 tbsp (42g)
White miso paste
-
2 tbsp (36g)
Thai yellow curry paste
-
2 tbsp
Coconut aminos
-
2 tbsp
Maple syrup
-
1 tbsp
Fish sauce
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32 oz (2 lb)
Boneless skinless chicken thighs
-
20 oz (2 bags)
Frozen mirepoix (carrots, onion, celery)
-
14 oz can
Light coconut milk
-
6 cups
Chicken bone broth
-
16 oz
Potato gnocchi
-
1/2 oz
Thai basil, chopped
Instructions
- Add pastes, sauces, syrup to large Dutch oven. Mix until smooth.
- Add chicken, mirepoix, broth, coconut milk. Stir. Cover.
- Bake at 350°F on middle rack for 90 min.
- Add gnocchi. Cover, bake 20-30 more min until gnocchi floats.
- Transfer chicken to bowl, shred, return to soup.
- Stir in Thai basil.
- Garnish with crispy shallots, lime juice.
💡 Notes & Tips
- Slow cooker alternative: high setting with similar times.
- Use 4 cups broth for thicker soup vs 6 for more brothy.
- Coconut curry chicken meets chicken and dumplings.
Source: This recipe is from
Mason Woodruff, Kinda Healthy Recipes.
Recipe by Mason Woodruff via masonfit.com. Used with attribution.
Full original recipe with photos and notes available at the source link.
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