Thai Coconut ‘No Chicken’ & Rice Soup

Serves 6

Seriously. Don’t let the list of ingredients terrify you. It couldn’t be easier. You just PUT. IT. IN. THE. POT. And wait. That’s where things get tough – anticipation is brutal. This recipe is also super forgiving,  don’t have what the recipe calls for? Big f’n deal. Add whatever you have instead (cabbage, broccoli, eggplant, snap peas, etc.).

INGREDIENTS

STEP ONE

  • 1 package, Comrade Cluck ‘No Chicken’
  • 1 tbsp coconut oil
  •  1 cup uncooked wild rice
  • 1 cup butternut squash, peeled and cubed
  • 1 small sweet potato, peeled and cubed
  • 1 small Granny Smith apple, peeled and cubed
  • 1 small zucchini, sliced lengthwise, then in 1/2 inch half rounds
  • 1 onion, chopped
  • 1/4 cup red curry paste
  • 1 tbsp freshly grated ginger
  • 4 garlic cloves, minced
  • 2 tbsp brown sugar
  • 2 tbsp soy sauce
  • 1/4-1/2 cup fresh thai basil leaves
  • 1 tsp ground cumin
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 can coconut milk

STEP TWO

  • 1 tbsp cornstarch
  • 1/4 cup water
  • 1/3 cup creamy peanut butter
  • 2 tbsp lime juice
  • 2-4 teaspoons Sriracha (or to taste

GARNISH

  • crushed peanuts
  • coconut flakes
  • chopped cilantro
  • fresh squeezed lime

PREPARATION

  1. Place Comrade Cluck shredded strips in the bottom of crockpot. Add coconut oil and stir to coat
  2. Add all ingredients from Step One
  3. Cover and cook on high for 3-4 hours or on low for 6-7 hours
  4. Meanwhile, whisk cornstarch with water and add to the crockpot
  5. Add peanut butter and lime juice and stir well to combine
  6. Cook on HIGH for 15-20 minutes more and stir again
  7. Adjust salt & pepper to taste and add more peanut butter or sriracha, if desired
  8. Garnish serving bowls with fresh cilantro, coconut flakes, crushed peanuts and a fresh lime wedge for squeezing.
  9. Dinner is done, dude.