Paleo Autoimmune Protocol Coconut Curry Soup (Nightshade Free)

Eating “Autoimmune Protocol” due to Chronic Lyme, is something I came to on my own, before it seemed to make a name for itself. Nightshades (potatoes, tomatoes, peppers, eggplant, etc.) were the first to go, as these foods give me severe leg pain that shoots down the outer sides like a sharp, cutting razor. Because nuts and seeds are notoriously known as being hard on the gut, I naturally gave up these foods at the beginning of my illness. Though my chive and basil omelette were once a breakfast staple, I started realizing that reactions to these yummy, farm fresh eggs getting severely worse.  I also have been strictly avoiding fructose through a Low-FODMAP diet, as a way to keep SIBO away while my damaged small intestine nerves heal.  All others, such as alcohol, sugar (of any kind), and thickeners, have always been off my plate, and therefore never really occur to me as being part of the AIP.  

Personally, eating in such a way allows me to cope with every day symptoms, without exacerbating the underlying issues.  However, not everyone is able to transition to this way of eating as easily.  Even when eating devote Paleo for an extended period of time, nightshades and eggs seem to pop up literally everywhere.
While restrictive eating can quickly become monotonous, all it takes is a little thought and preparation to make each meal that much more satisfactory.  Today’s recipe, a hands-off chicken curry soup, is one that I made to help people see that the Autoimmune Paleo protocol does NOT have to be tasteless.  It can be plain and simple, with a bit of salt and lard, but it doesn’t have to be bland, and I am here to prove it.  

Another important aspect of not just eating an AIP diet, but also living with an illness, is energy conservation.  Though being in the kitchen is my favorite form of pain therapy, coming up with meals on the spot is exhausting and frustrating.  Because of this,  I always have a small selection of fish or meat thawing in the fridge, along with a bunch of staple go-to vegetables readily accessible.  With constant fatigue, weakness, and full body pain, planning food ahead is key to minimizing unneeded stress.  Today’s recipe is a great example of time and energy management, as you can prep all veggies, meat, and liquid ingredients the evening before.  Therefore, all that is left the next day is the simple act of placing the ingredients into your crockpot.  I started cooking the soup on the “low” setting, however, 1 hour in I realized time was running short, and proceeded to turn it to “high,” making it to finish around 3-4 hours later. All in all, if cooking the soup of low, I would advise allowing a 6-8 hour time gap, while a setting of high will easily cook in 4 hours.  Though this recipe is acceptable for those on the AIP, my family, friend, and cousin, all equally enjoyed it, as I am sure you will too.

Coconut Curry Soup
Print Recipe 
(Serves 5-7)
Ingredients

• 2 lb chicken thighs (or) turkey cutlets
• 1 full-fat canned coconut milk
• 3 cups chicken stock
• 4 tsp ground turmeric
• 1 tbsp ground ginger
• 1/4 tsp ground cinnamon
• 1 tbsp garlic powder
• 1 tbsp fresh lemongrass – chopped 
• 2 cups leeks (white parts) – sliced into rounds
• 1 medium sweet potato (2 cups) – cut into chunks
• 3 cups baby bok choy – chopped and slivered 
• 1/2 head of cauliflower (2 cups)
• 1/2 cup fresh squeezed orange juice (or from a carton) 
• 1/2 cup Coconut Aminos 
• 1 tsp sea salt
• 2 tsp Red Boat Fish Sauce

Process

• In a blender, combine coconut milk, turmeric, ginger, cinnamon, garlic powder, coconut aminos, fish sauce, and orange juice until smooth. 
• Cut chicken into chunks (about 1-2 inches) and place in the bottom of your crock pot, and sprinkle with salt. 

• Next, slice leeks into rounds, chop cauliflower and sweet potato into like-sized chunks and place on top of chicken.

• Cut the bottom off the bok choy and sliver leaves down the center for long, skinny strips, placing in the crock pot as well.
• Poor chicken broth into the crockpot, followed by the blended coconut milk dressing.

• Cover pot and cook for 6-8 hours on low, or 4-6 hours on medium-high. 
• Ladle into bowls and serve topped with fresh green onion or cilantro.