Category Archives: Soups

Easy Paleo Chicken Curry Recipe

Easy Paleo Chicken Curry—The Merrymaker Sisters |

Steph’s note: I’m really chuffed to introduce you to my guest bloggers Emma and Carla, the dynamic sister duo behind The Merrymaker Sisters! These two creative minds come up with all sorts of amazing Paleo food, both savory and sweet. Emma and Carla are well-known in the Australian Paleo world, and I know you’ll love what they’re doing down under. Definitely check out their site and social media for lots of great inspiration. Take it away, ladies!

Serves: 4  Cook Time: 30 minutes

Ingredients for Easy Paleo Chicken Curry

  • 6 boneless chicken thighs, diced
  • 1 yellow onion, chopped
  • 1 cup (237 mL) canned pumpkin puree
  • 2 medium zucchini, sliced
2 cups button mushrooms, sliced
  • 1/4 cup (118 mL) water
  • 2 Tablespoons (30 g) ghee or coconut oil
  • 1/2 Tablespoon (3 g) turmeric
  • 1/2 Tablespoon (3 g) paprika
  • 1 teaspoon (0.6 g) red pepper flakes
  • 1 teaspoon (2 g) cumin

Easy Paleo Chicken Curry—The Merrymaker Sisters |

Directions for Easy Paleo Chicken Curry

  1. In a large saucepan over high heat, melt the ghee. Add the onion and spices and sauté.
  2. Add the chicken and cook until the sides have just turned white.
  3. Turn down the heat to low and add the pureed pumpkin and water. Stir until combined and then cover and allow to simmer for 15 minutes.
  4. At the 10 minute mark, add the zucchini and mushrooms.
  5. Serve with a dollop of coconut cream, fresh cilantro / coriander and a side of cauli rice! Make sure you make enough for leftovers! Curries are always better the next day right?!

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Easy Paleo Chicken Curry—The Merrymaker Sisters |

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Paleo Beef Stew with Turnips and Greens (AIP-Friendly)

Paleo Beef Stew with Turnips & Greens | stupideasypaleo.comPaleo Beef Stew…I hope you’re already drooling! Today’s post is from my guest blogger Jaime, the powerhouse behind Gutsy By Nature. I was really excited to have Jaime on the blog because not only does she make some amazing Paleo food, she’s living proof of the power of food to heal. She’s been on a journey to heal herself from Crohn’s disease—which she was diagnosed with in 1995, and she’s passionate about helping others reclaim gut health. Jaime’s recipe is suitable for folks eating an autoimmune Paleo protocol (read more about that below). Besides curating her blog, Jaime is a wife and mom to two dogs, works in literacy education and teaches yoga. Take it away, Jaime!

The Paleo diet has tremendous healing properties for people with autoimmune diseases, especially with modifications to further eliminate foods like nuts, eggs and nightshades (because they can provoke immune responses) and with the addition of nutrient-dense foods. This dish combines both aspects because it’s made without nightshades and packs a nutrient-dense punch with the inclusion of coconut oil, bone broth (click here for her bone broth recipe), grass-fed beef and a bunch of vegetables.

Nightshades are a diverse group of plants including some we wouldn’t dream of eating, like tobacco and morning glories, and others that produce fruits and vegetables that are common parts of healthy diets. Specifically, the nightshade family includes tomatoes, white potatoes, both sweet and hot peppers, and eggplants. I’ve personally been able to add some of these foods back into my diet, but I wanted this dish to work even for people who are still in the elimination phase of an autoimmune protocol (AIP), so I decided to use turnips instead of white potatoes and used another source of acidity and flavor than the tomato paste I might normally add.

I also really wanted this stew to have a thick consistency and not just be a chunky soup. In my pre-Paleo days, I would’ve tossed the stew meat in some flour prior to cooking to thicken the resulting sauce. I’ve experimented with alternative thickeners like arrowroot powder and coconut flour, but haven’t been impressed with the result. Instead, I adapted a technique I used to make gluten-free turkey gravy (click for the recipe) and pureed the aromatics prior to cooking. Success! The final result was a thick stew with amazing rich flavor.

(Note: While alcohol is generally eliminated on AIP, most people are fine with it in well-cooked dishes because the alcohol cooks off. If you choose to omit the wine, make sure you add another 2 Tablespoons of vinegar because the acidity helps to tenderize the meat as well as impart flavor. In recipes that contain tomatoes, the acid of the tomato helps this to happen naturally.)

Ingredients for Paleo Beef Stew with Turnips and Greens

  • 2 Tablespoons (30 grams) coconut oil
  • Salt and black pepper
  • 1 pound (500 grams) beef stew meat (preferably grass-fed), cut into chunks
  • 1 yellow onion
  • 2 carrots
  • 1 celery stalk
  • 3 garlic cloves, chopped
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh parsley
  • 1/2 cup (120 ml) dry red wine
  • 2 Tablespoons (30 grams) balsamic vinegar
  • 4 cups (1000 ml) beef broth (preferably homemade)
  • 8-10 baby turnips, peeled
  • 1 cup of leafy greens like kale, mustard greens, or turnip greens, ribs removed and chopped

Directions for Paleo Beef Stew with Turnips and Greens

  1. In a large heavy pot, melt coconut oil over medium heat. Add meat, toss to coat in oil and sprinkle liberally with salt and pepper. Cook meat until browned on all sides (about 7-10 minutes total).
  2. While meat is cooking, puree onions, carrots, and celery in a food processor.
  3. Remove meat from the pot with a slotted spoon and set aside in a bowl to catch any drippings.
  4. Add pureed vegetables to the pot you just cooked the meat in and cook until soft, slightly browned and very fragrant (about 5 minutes). Add garlic and herbs and cook until fragrant (about 1-2 minutes).
  5. Return meat to the pot. Carefully pour the wine into the pot to deglaze, scraping the bottom with a wooden spoon to loosen any brown bits. Cook, stirring frequently, until wine has nearly all evaporated.
  6. Add balsamic vinegar and broth. Bring to a boil, then lower temperature to lowest setting. Cover pot and cook for 2 hours.
  7. Add turnips and cook for 15 minutes, or until they can be easily pierced with a knife but are not falling apart. Add greens and cook for 2 minutes, or until they are wilted and softened.

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Paleo Beef Stew with Turnips & Greens  |

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Thai Coconut Soup (Tom Kha) Recipe

Thai Coconut Soup |

Thai Coconut Soup is one of my favorite Asian dishes.

Usually I have recipe writer’s block. The harder I try to think of something to make, the more I can’t. It’s those times when I buy random ingredients and get home to my pantry and fridge that inspiration strikes.

My local market had wild-caught shrimp on sale, which I couldn’t resist, and when I got home I suddenly thought: tom kha! This is a common Thai soup that is really easy to make but has so many layers of complex flavor.


Thai Coconut Soup |

That’s the flavor hitting your tongue.

The only problem is that I didn’t have lemongrass or Thai chili paste that most of the recipes I looked at called for, so I thought, “I’m going to solutionize this scenario.”

I omitted the lemongrass but doubled the lime juice and used sriracha instead of red chili paste. In 5 minutes – plus the time it took me to peel and devein the shrimp – I had a hot, yummy bowl of tom kha in my hands! It might not be 100% authentic but it is 1) easy, 2) fast and 3) a damn good recreation.

Thai Coconut Soup (Tom Kha) Recipe
Prep time: 
Cook time: 
Total time: 

Serves: Serves 2

  • 14 ounces (420 ml) can full-fat coconut milk
  • 2 cups (475 ml) chicken stock
  • 1 pound (454 grams) shrimp or chicken breast
  • 1 inch piece of ginger, peeled and sliced into rounds
  • 1 cup sliced mushrooms
  • 2 tbsp lime juice
  • 1 tbsp fish sauce
  • 1 tsp sriracha (omit for Whole30)
  • Chopped cilantro for garnish

  1. Prepare the shrimp by peeling and deveining if not already done prior to purchase. If using chicken, clean the chicken of any connective tissue and cut into small chunks.
  2. In a pot over medium heat, combine the coconut milk, chicken stock and ginger. Bring the liquid to a boil then reduce heat to a simmer.
  3. Add the shrimp or chicken, mushrooms, lime juice, fish sauce and sriracha. Simmer until the shrimp (less than 5 min) or the chicken (5 to 10 minutes) is cooked through.
  4. Top with fresh chopped cilantro for garnish.


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Thai Coconut Soup |

Do you love Thai coconut soup? Are you going to give this one a try?

Mussels with Bacon in Lemon-Coconut Broth

Mussels with Bacon in Lemon-Coconut Broth | stupideasypaleo.comWant a warm bowl of savory goodness? Make this. Want to impress a new boyfriend or girlfriend? Make this. Having a dinner party at your house? Make this for an appetizer. Holy cow, guys…it’s so tasty. I promise. This may very well be one of my favorite recipes I’ve ever made because it 1) is so easy that it hardly seems possible, 2) it packs a wallop of flavor and 3) you can substitute ingredients based on availability and it’ll be just as good.

You’ll notice I used pancetta (basically Italian ham that is bacon-like in flavor) but you could use regular bacon or even lardons – ooh, fancy French term alert – which is another form of pork belly. Bonus points for the fact that pancetta or lardons usually comes pre-chopped! The bottom line is to use something bacon-esque for a smoky depth of flavor. If you can’t find pre-cooked mussel or clam meat, you can use whole shellfish – just be sure to double the amount – and just steam them in the broth until they open (or try shrimp instead).

Prep time: 5 min     Cook time: 10 min    Makes: 2-3 appetizer servings

Ingredients for Mussels with Bacon in Lemon-Coconut Broth 

  • 6 oz (180 g) pancetta
  • 8 oz (240 g) cooked mussels or clams
  • 3 cloves of garlic, minced finely
  • 1.5 cup (350 mL) coconut milk
  • Juice of 1 lemon
  • Handful of fresh flat-leaf parsley, chopped
  • Pepper to taste

 Directions for Mussels with Bacon in Lemon-Coconut Broth

  1. In a large skillet over medium heat, render the pancetta until crispy.
  2. To the same skillet, add the mussels, garlic and coconut milk. Bring to a boil, reduce heat and simmer 6-8 minutes or until the coconut milk begins to reduce down just a bit.
  3. Turn off the heat and add the lemon juice, parsley and pepper.
  4. Done. Eat. Receive compliments.

Southwest Chicken Soup

Southwest Chicken Soup |

The weather is getting cooler (unless you’re in Southern California where it was 90 degrees yesterday…I’m ready for FALL!), which makes for perfect soup weather. This soup starts with poached chicken and chicken stock, adds diced tomatoes for depth of flavor, peppers and onions for color (and ups the veg factor) and spices to round it out. You could also grill the chicken. This is also a one-pot meal so there’s easy clean-up. There are so many options for this dish that can cut the prep time down to almost nothing:

  • use store-bought rotisserie chicken
  • use prepared chicken stock
  • substitute any other cooked meat you have (beef, pork, etc)

Ingredients for Southwest Chicken Soup

  • 1 pound (454 g) chicken breasts
  • 2 bell peppers, any color
  • 1 large onion
  • 32 oz (946 mL) chicken stock
  • 1 can (14 oz, 414 mL) diced tomatoes
  • 1 can (4 oz, 118 mL) diced green chilis (these are usually mild…you could use jalapeño for more heat)
  • 2 tsp (4 g) ground cumin
  • 2 tsp (4 g) smoked paprika
  • Salt and pepper to season

*if poaching the chicken breasts you may want to season the water with a generous pinch each of: peppercorns, cumin seeds, coriander seeds and salt

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Directions for Southwest Chicken Soup

1. To poach the chicken: Add the meat to a large cooking pot in one layer. Add water (and spices if you want) until the meat is covered by about 1/2″ of liquid. Bring the pot to a boil, reduce to a gentle simmer (think a bubble here and there escaping) and cover. Let cook for 15 minutes. Turn off the heat and let sit for 15 minutes longer. Remove the meat, pour off the water and let cool while you prepare the rest of the ingredients. Shred once cool enough to handle.

2. Dice the peppers and onion. Add to the pot with a spoonful of cooking fat (your choice…coconut oil, butter, bacon fat, etc), and cook until the veg are softened and a bit browned.

3. Pour the chicken stock, diced tomatoes and diced chilis into the pot.

4. Add the cumin and paprika. Taste and add salt and pepper if needed (this will depend on if you used low-salt stock and/or personal preference).

5. Add the shredded chicken to the pot and heat through.

6. Serve with a chopped cilantro, sliced avocado, a sprinkle of pumpkin seeds, etc.

Easy Red Curry Soup

I spent a lazy Sunday morning in bed, watching the latest episode of Iron Chef America (Morimoto vs. Pasternack in Battle Wreckfish <–not a joke). Apparently wreckfish is a pretty rare, enormous, disgustingly-oogly eyed fish that frequents old abandoned shipwrecks, hence the name. Anyhow, Morimoto made pho with fish noodles, and the entire day all I wanted to eat was a steaming hot bowl of soup! Damn you, Iron Chef! As evening approached and my will to cook something up started to fade, I decided to make a curry soup that literally took 5 minutes to prepare (granted, I did have all the veggies and meat already cooked). This would be a great dish to make on a mid-week night when you’re pressed for time and want to give your leftovers a little flair. The spaghetti squash was a great noodley substitute and the red curry paste gave just the right amount of spice! This served one very hungry gal so you can adjust the quantities to your appetite.


  • 1/2 cup full fat coconut milk
  • 1/2 can (~7 oz) fire-roasted diced tomatoes
  • 1-2 Tbsp red curry paste (more = spicier, check label for funky ingredients like sugar)
  • 1/2 tsp powdered ginger
  • Cooked spaghetti squash
  • Leftover cooked veggies (I used grilled peppers, mushrooms and a handful of spinach leaves)
  • Leftover cooked meat (I used sliced grilled steak)

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1. In a small saucepan, combine coconut milk, tomatoes, curry paste and ginger. Stir with a whisk to combine.

2. Cook over medium-low heat until the mixture bubbles.

3. Add cooked veggies and meat until heated through. Pour over spaghetti squash to serve.

4. I finished it with a dash of sriracha!

Stewed Chicken Thighs

I really struggled with what to name this! I should just call it “Delicious Chicken” and leave it at that!

Stewed Chicken Thighs |

The ingredient list is pretty simple, but the one thing you’ll want to do ahead of time is make the mixture of Ras el Hanout, a Middle Eastern/North African spice blend. I followed Melissa’s recipe from her amazing blog, and it turns out, I had all the spices on hand anyway! The Ras el Hanout gives this dish a smoky, amazing flavor but honestly, it would taste pretty darn good with regular old garlic, salt and pepper! Of course, this dish is done in the crock pot, but you could use a dutch oven and cut the cooking time down.

Ingredients for Stewed Chicken Thighs

  • 2-1/2 lb boneless, skinless chicken thighs (trimmed of visible fat)
  • 6 cloves of garlic
  • 3 large red bell peppers
  • 1 large green bell pepper
  • 1 large yellow onion
  • 3 ripe roma tomatoes
  • 2 jalapeño peppers
  • 3 Tbsp Ras el Hanout spice mixture
  • 1 Tbsp tomato paste
  • 1-15 oz. can of diced tomatoes (I like Muir Glen organic fire-roasted)
  • Coconut oil

Directions for Stewed Chicken Thighs

1. Grease the inside of the crock with coconut oil.

2. Trim fat from the chicken thighs.

3. Prep veggies: mince the garlic, seed and slice the bell pepper, slice the onion, dice the roma tomatoes, and mince the jalapeños (you can add more jalapeños if you like, remove some of the seeds, or omit completely.

4. Add half the veggies to the crock pot. Sprinkle with 1 tbsp Ras el Hanout.

5. Layer the chicken thighs in the middle. Sprinkle with another 1 tbsp of the spices and the tomato paste.

6. Top with the remaining veggies and last tbsp of Ras el Hanout. Pour can of tomatoes on top.

7. Set to low for 5-6 hours. Before removing from pot, break up chicken thighs with a fork until it is shredded.

Stewed Chicken Thighs |

This would be great served over cauliflower rice, roasted sweet potato, butternut squash or just plain in a bowl, topped with ripe avocado.

Jaimie’s Meatball Soup

Jaimie's Meatball Soup |

One of my friends recently challenged me to create a Paleo meatball soup recipe that she can take with her to Packer football parties (as we are now in season). Not wanting her to be in suspense for too long and with a lazy Sunday afternoon ahead of me, I decided to oblige, and this is what I cooked up.

I made the meatballs pretty small so they would cook quickly and be more bit-sized (because who wants to use a knife to cut their soup?!) and simmered them in a beef broth enhanced with diced tomato and chunks of yam. The smoked paprika I added to the meatballs really worked well with the hearty broth.

Ingredients for Jaimie’s Meatball Soup

  • 1 lb ground meat (I used 1/2 beef and 1/2 pork)
  • 1/2 of a large red bell pepper
  • 1/2 of a red onion
  • 4 cloves garlic
  • 6 olives, green or black
  • 3 padron peppers (or 1 jalapeño), optional if you want some heat
  • 1 egg
  • 1/4 cup coconut flour
  • 1 Tbsp smoked paprika
  • 2 yams
  • 32 oz. organic beef broth (low salt if you want)
  • 1 can (15 oz) fire-roasted diced tomatoes (I like Muir Glen)
  • Sea salt and pepper, to taste

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Directions for Jaimie’s Meatball Soup

1. Prepare veggies: dice red bell pepper, onion, hot pepper(s)–seeds and white membrane removed, and olives finely. Mince the garlic. Put veggies in a large bowl.

2. Add ground meat, egg, coconut flour, smoked paprika, salt and pepper to the same bowl. Combine all ingredients by thoroughly mixing with your hands. Yup….get ‘em dirty!

3. Shape the meaty mixture into small balls, about 1 inch across (I got about 5 dozen).

4. Peel and dice yams into ~1/2″ cubes.

5. Combine yam chunks, beef broth, and diced tomato in a large stock pot over medium heat. Bring liquid to a simmer.

6. Meanwhile, in a large skillet over medium-high heat, brown the meatballs on all sides, working in batches. (Took me 2.5 batches to get them all browned). You want to develop a nice brown crust which is 1) super tasty and 2) will allow the meatballs to hold up once you simmer them. [Bonus points for deglazing the pan with a little stock or water and scraping all the yummy bits into the soup.]

7. Simmer meatballs, covered, for about 20 minutes or until cooked through.

8. Serve with fresh cilantro or parsley (avocado would be nice, too).

Roasted Butternut Squash Soup |

Soup is one of my favorite meals for the cooler days of the fall season, and butternut is one of my favorites. As a kid, we’d eat butternut boiled and mashed (not my favorite preparation) with butter and maple syrup added. Roasting the squash in this preparation intensifies the flavors and natural sugars; the caramelized edges get so yummy and brown that I want to start eating it the minute it comes out of the oven! Honestly, this is so incredibly stupid-easy.

Makes: About 4 cups

Ingredients for Roasted Butternut Squash Soup

  • 1 large butternut squash
  • 3 carrots
  • 2 to 2-1/2 cups stock (chicken, turkey or veggie…organic and low sodium if possible or make your own)
  • 1/2 cup full fat coconut milk (can, not carton), optional
  • 1/2 tbsp cinnamon
  • 1/8 tsp ground sage
  • 1/8 tsp nutmeg
  • Coconut oil
  • Sea salt and pepper, to taste

Directions for Roasted Butternut Squash Soup

1. Pre-heat the oven to 375F. Line a baking sheet with aluminum foil.

2. Peel, seed and chop the butternut squash into approximately 1 inch cubes.

3. Cut carrot into 1 inch chunks.

3. Put squash and carrots onto baking sheet. Drizzle with a little oil and sprinkle with sea salt. Roast for ~30-45 minutes on until soft and caramelized (honestly this depends on your oven).

4. Remove and allow to cool. If you have a blender or Vitamix, you can probably do the next step in one batch. If using a food pro, you may have to do multiple smaller batches.

5. Place roasted veggies, stock, coconut milk (optional), cinnamon, sage, nutmeg and a little cracked pepper into the Vitamix/blender. Process for 3-4 minutes, adjusting the amount of stock if necessary to thin the soup out a bit. The result should be a smooth consistency.

Roasted Butternut Squash Soup |

My turkey stock was still a bit frozen.

*I love to serve this with roasted and shredded turkey breast and maybe some avocado. So tasty. I also sometimes freeze the extra and while the consistency changes a bit, it’s every bit as delicious.