Paleo Thai Chicken Curry Soup

*Chop your chicken up into 1? sized chunks, brown in large saucepan or dutch oven in about a tablespoon of coconut oil *Once chicken has begun browning (it doesn’t need to be cooked), mix in your curry paste and dump in your coconut milk. Simmer to reduce. *While chicken is cooking, slice up your mushrooms and get them cooking in a tablespoon of coconut oil. When they begin browning, add your chopped up carrots and cook over medium low heat til carrots start softening around edges. *Add zucchini in and let it start browning. Once the zucchini has begun browning, add your bell pepper and sautee til it just begins softening. *Remove veggies from pan, add last tablespoon of coconut oil, and saute asparagus until just tender. *Add huge veggie medley to coconut milk chicken mixture and simmer. *Add Kale, stir, and turn off heat *Squeeze lime into curry *Plate up, top with 1/4 of asparagus, and 1/4 avocado if desired. Enjoy. We put this on top about 2/3 cup of riced and sauteed cauliflower. It was fine. Probably just as good without and less effort. I wouldn’t bother. Nutrition information reflects light coconut milk… please use full fat. It would have been so much better with regular. Nutrition info per serving (1/4 of recipe) Calories: 465 Carbs: 21 Fiber: 5 Fat: 23 Protein: 46