Thai Coconut Lemongrass Soup


3 tbsp coconut oil
10 Chicken Thighs
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon cayenne
1 teaspoon curry powder
Salt and pepper to taste
1 stalk lemongrass – chopped
One medium onion, chopped
1 Garlic Clove, chopped
4 Cups Organic Chicken Broth
1/2 Can coconut milk
1 Can coconut cream
1 ¼ cups brown rice
One lime
Cilantro Or Fresh Tomato (optional)
Mix all spices/salt & pepper in a large bowl, add chicken thighs and rub into chicken. Sear thighs in coconut oil on hot pan until browned on both sides. Remove chicken, lower heat, add 1 tbsp more oil, add onion, lemongrass and sauté until onion is transparent. Add garlic and cook 1 more minute. Add chicken broth and bring to a boil, cover and simmer for 45 minutes.

Chop chicken into bite sizes, add chicken and rice to broth, add coconut milk and coconut cream. Bring to a boil and simmer until rice is cooked. Add juice of one lime salt & pepper to taste. Sprinkle with cilantro or fresh tomato if desired.