Are you craving an authentic tasting Thai soup that is AIP compliant? This Thai inspired salmon asparagus bowl has a traditional Thai flavor without the heat.
Flavorful, nutritious and delicious … this soup hits the spot on a cold winter’s day.
I used coconut oil to saute the carrots and onions for my Thai inspired salmon asparagus bowl.
It is time to have a discussion about good fats and bad fats.
If you value your health do not consume these fats:
- corn oil
- soybean oil
- safflower oil
- sunflower oil
- canola oil
- cottonseed oil
These industrial seed oils are detrimental to our health. On this podcast, Dr. Cate Shanahan, who is a nutritional adviser for the LA Lakers, states that it is better to smoke a cigarette a day or eat sugar than to consume these man-made oils. These fats are primarily Omega 6 oils that are easily oxidized. The oxidized oils are highly inflammatory and contribute to the following:
- Cognitive decline including Alzheimer’s
- Breast cancer
- Cardiovascular disease
- Gut problems
- Insulin resistance and diabetes
When eating out it is recommended that you find out if the olive oil that a kitchen is using has been cut with another oil. Apparently, many restaurants claim that they use olive oil but they actually use an oil that is 75% olive oil and 25% canola. This is done for reasons of cost and to increase the smoking point of the oil. Try to steer clear of anything deep-fried and bring your own condiments such as salad dressing and ask, ask, ask.
Great fats to consume:
- olive oil
- duck fat
- coconut oil
- avocado oil
- palm oil
It is important to ensure that the olive oil that you use is not adulterated with one of the unacceptable oils and also to ensure that the olive oil is extra virgin. These oils were reported by Real Food for Life as acceptable:
- Bariani Olive Oil
- California Olive Ranch
- Chacewater California Extra Virgin Olive Oil
- Cobram Estate
- Corto Olive Oil
- Ellora Extra Virgin Olive Oil
- Kirkland Organic (in the glass bottle)
- Lucero (Ascolano)
- McEvoy Ranch Organic
- Olea Estates 100% extra virgin olive oil
- Whole Foods California 365
Did you know that you can cook with extra virgin olive oil to a temperature of 410 degrees? This means that you can saute veggies and meats in a good quality olive oil. See The Paleo Mom for the science behind using extra virgin olive oil for cooking.
Serves 1 1/2 cups
Delicious and nutritious.
20 minPrep Time
30 minCook Time
50 minTotal Time
3 cups chicken broth
1 tablespoon fresh ginger, minced
3 dried lime leaves
1 stalk lemon grass crushed
1 13 ounce can full fat coconut milk
1 tablespoon fish sauce (I use Red Boat from amazon.com)
salt to taste
2 tablespoons coconut oil
5 asparagus stalks sliced in 1 1/2 inch pieces
2 large carrots peeled and sliced thinly on the diagonal
6 green onions sliced diagonally in 1 inch pieces
1 medium yellow onion sliced lengthwise in 1/2 inch slices
Simmer chicken broth with ginger, lime leaves and lemongrass for a minimum of 10-15 minutes until the flavors have infused the broth.
Strain and reserve the broth.
Heat coconut oil in a skillet over medium/low heat.
Add onions and carrots and saute for 5 minutes. Cover and simmer until the carrots are not quite fork tender. Add the asparagus and simmer for 2 more minutes.
Add the green onions.
Remove from the heat.
Cut the salmon into chunks and add to the broth along with the coconut milk, salt, veggies and fish sauce.
As seen on Phoenix Helix Recipe Roundtable #156