Wicked Chicken Tai Soup

I just finished a bowl for lunch and man this soups gets even better the next day!! The oooonly thing missing was a bit of lemongrass, that would have totally kicked up to that next level. But it is so good I am going to share it with you NOW!!!

Wicked Chicken Thai Soup

Into a crock pot place:
1 whole chicken separated, skin removed
3 carrots diced
4 celery stalks diced
1 onion diced
1 carton organic chicken stock
3 tbsp tomato paste
1/2 cup full fat coconut milk
2 cups water
1 tbsp coconut aminos
2 tbsp thai spice blend (SEE BELOW)

Give it all a stir and let it sit on high for roughly 5 hours. You can always add a touch more spice near the end if you want it HAWT!

During the last hour of cooking pull out the chicken out of the crock, let cool enough to handle, and then pull it all apart. Add it back into the crock.

Cook up some rice and put in the bottom of a bowl then pour a ladle full of soup over it. You could garnish with a bit of cilantro (but I don't like cilantro…it's genetic).