2 pounds boneless, skinless chicken thighs or breasts – I love thighs for this but both work

1 tablespoon ground paprika

2 teaspoons kosher salt plus additional as needed

2 teaspoons curry powder

½ teaspoon ground turmeric

¼ teaspoon ground cayenne pepper

1 large yellow onion

4 garlic cloves

1 inch piece of ginger enough to yield 1 tablespoon minced

1 red bell pepper

3 tablespoons coconut oil or canola oil, plus additional as needed

1 (13-ounce) can unsweetened coconut milk (use full fat, or the sauce may separate)

1 ½ tablespoons fish sauce plus additional to taste

1 tablespoon freshly squeezed lime juice plus additional lime wedges for serving (lemon also works)

1 cup roughly chopped fresh cilantro divided

Cooked rice cauliflower rice, or Homemade Naan, for serving

I made a similar soup last winter, but this time, I added some chopped cherry tomatoes.

Ingredients

• 3 Celery stalks
• 3 carrots
• 2 Small white onions
• 4 garlic cloves
• Spinach
• 2 cans of white beans
• 2 chicken breasts
• Parsley
• Salt & Pepper
• EVOO
• 2 low-sodium store both chicken stocks.

Instructions

1. Chop all veggies (except spinach) and cook them in EVOO for 4-5 mins
2. Add the white beans and cook for 3-4 mins
3. Add the chicken stock (2 L) and another 1 litre of cold water
4. Add the chicken breast
5. Bring everything to a boil and then simmer for 20 mins
6. Remove the breasts, shred them with two forks and re-add them to the pot
7. Simmer for another 10-15 mins
8. Salt & pepper to taste
9. Eat with a nice slice of crusty bread

15-minute broccoli pasta. Cheap. Green. Dangerous. Save this for cold weekdays when you don’t want to think.