This soup is seriously good and a nice break from the regular appearances of pumpkin and cauliflower soup that tend to share the starring role in my kitchen. My mum (a non GAPS taste-tester I might add) had several soup-gasms whilst devouring this creamy bowl of yumminess.

It’s creamy thanks to the homemade cashew butter and hearty due to the comforting chicken stock (though you could use any type of homemade stock that you have on hand). It literally took minutes to throw together yet had a rich and deep Thai curry flavour.

I’m usually pretty choosy about curry pastes – unfortunately most brands add vegetable oils, sugar, colors, starches and preservatives (yucky-poos!). But this particular one is made by a local cook and she uses 100% real food ingredients from growers that she knows personally. It’s refreshing to see more and more products emerging on the shelves that are ethical and real – and I am more than happy to support the companies that value the ‘honest food’ philosophy.

Here are the ways in which you can tweak the recipes below to work for YOUR tastebud and YOUR kitchen …

• Use whatever veggies you like
• Use less broth and turn this ‘soup’ into a curry sauce. Serve over steamed veggies and rice.
• Swap cashew butter for 1 cup coconut-rice milk and reduce broth to 2 cups for a nut-free variation.

Thai Green Chicken Soup

• 2 cups chicken broth
• 2 cups your fave veggies
• A handful or two of leftover roast chicken
• 2 teaspoons Thai green curry paste (no oil, spices only)
• 1/4 cup cashew butter

Method

Simmer Veggies (I used carrots, pumpkin, cauliflower, broccoli and mushrooms) in broth with curry paste until soft. Add your chicken and cashew butter and stir to combine. The soup should now be thicker and creamier. This serves 2 people so adjust quantities to suit your needs and family size.

Notes

To make coconut cashew butter, simply blend 3 cups of raw (or even better, activated) cashews with 1/4 cup coconut oil until it has a smooth, nut butter consistency. Transfer to a jar (or two depending on the size of your jar) and store in the fridge (in summer) or pantry (in winter). You can also use this butter for making raw desserts, in baking, blending with coconut water or filtered water for a cashew milk, or as an accompaniment to fresh and/or dried fruit (think fresh dates stuffed with creamy cashew butter … dessert-gasm central!)