Oriental chicken soup paleo

Ingredients

• 900 ml Homemade chicken stock
• 300 ml Coconut milk
• 1 tbsp Ginger, grated
• 1 clove Garlic, thinly sliced
• 1 tsp Red bell pepper (ribs and seeds removed), cut into bite-size strips
• 400 g Chicken breast, boned, skinned
• 1 pcs Red bell pepper (ribs and seeds removed), cut into bite-size strips
• 2 tsp Fresh, lime juice (from about 1 lime)
• 1 tsp Coconut oil
• 2 pcs Spring onions, thinly sliced
• 2 tsp Salt
• 1/2 tsp Curry powder

Method

1. Clean the chicken breast and cut them into bite-sized cubes.
2. Fry them in a pan on melted coconut oil, set aside.
3. In a large saucepan, bring broth, coconut milk, ginger, garlic, red pepper flakes, and curry powder to a boil over high heat.
4. Add chicken and bell pepper.
5. Cook until the flavours blend together, about 1 minute.
6. Add lime juice and scallions, season with salt if needed.
7. Serve it hot with hard-boiled eggs as garnish.