Red Curry Turkey Soup

Had a craving for something hot and spicy. This soup did the trick.

• 4 tbsp virgin coconut oil
• 1 large onion, finely chopped
• 1 turkey thigh, boned and skinned (save that stuff for stock) and cut into bite sized pieces, do not cut off the fat, it will cook off and add major flavour to the soup
• 4 cloves garlic, crushed
• 2 cups chicken stock
• 2 cups water
• 2 tbsp sliced pickled jalapeno peppers  (optional, plus make sure it's GAPS legal)
• 1 398ml/14oz can pineapple chunks with juice, make sure there is no added sugar
• 2 tsp sesame oil
• 2 tsp fish sauce
• 1 400ml can coconut milk
• 1-2 tsp Thai red curry paste, Asian Kitchen brand is GAPS legal
• 2 tbsp (after chopped) fresh basil (I keep some handy in the freezer)
• 2 tbsp (after chopped) fresh cilantro (I keep some handy in the freezer)
• 1/4 cup fresh lime juice

Heat coconut oil over medium-low heat in a pot that will hold at least 4 litres. Add the onion and sauté until softened and starting to brown. Add the thigh pieces, stirring occasionally. When cooked add the garlic. Cook until the garlic is fragrant and then add the stock and water.

Let the stock and water come to an almost simmer and then add the jalapeno pepper and pineapple w/juice. Let it come up to an almost simmer again.

Add the sesame oil, fish sauce, and half of the can of coconut milk. While the soup is heating up, mix 1-2 tsp of red curry paste into the remaining half of the coconut milk and whisk to blend. Add it to the soup too. Bring it back up to an almost simmer and just before serving add the basil, cilantro, and lime juice.