Thai Chicken Chowder with Carrot Noodles

Serves 8

Ingredients:

2 Tablespoons Coconut oil

One can of Coconut milk (Lite if you are using chicken, full fat if you are omitting chicken)
3 cloves garlic, minced
2 lbs boneless Chicken thighs cut into bite sized pieces
1 butternut squash, seeded peeled and cubed (3-4 cups)
1 (160z) jar roasted salsa – medium heat.  Hot takes flavor away and mild doesn’t have enough zing
4 cups Chicken Broth
5 large carrots, made into flat noodles with a mandolin

Onion diced

Sliced portabella mushrooms

1 Tablespoon lime juice
½ teaspoon sea salt
½ cup fresh cilantro, chopped

Instructions:

In a large soup pot, place the coconut oil over medium high heat. Add the onion, mushrooms, garlic and chicken and cook, stirring often, for 5 minutes. Add the butternut squash cubes. Continue to cook for 5 minutes. Add jar of salsa and chicken broth and bring to a low boil.
Wash the carrots, and then use a mandolin to create long, flat “noodles”. Add to the pot. Reduce to a simmer and cover for 40 minutes.

Use an immersion or regular blender to puree ½ of the vegetables. Add most of the cilantro, saving just enough to garnish each bowl. 
Serve warm, I served it with Black Bean chips, YUM!