Paleo Coconut-Curry Chicken Soup

• 1 tablespoon coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric
• 1 can (14 oz) coconut milk
• 4 cups chicken broth
• 1 lb (450g) boneless, skinless chicken breasts, thinly sliced
• 2 carrots, thinly sliced
• 1 red bell pepper, diced
• 1 zucchini, diced
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat coconut oil in a large pot over medium heat.
2. Add diced onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant.
3. Stir in curry powder and turmeric. Cook for another minute.
4. Pour in coconut milk and chicken broth. Bring to a simmer.
5. Add sliced chicken breasts, carrots, red bell pepper, and diced zucchini to the pot. Cook for 10-12 minutes until chicken is cooked through and vegetables are tender.
6. Stir in lime juice and season with salt and pepper to taste.
7. Serve Paleo coconut-curry chicken soup hot, garnished with chopped fresh cilantro.