Coconut Curry Thai Chicken Soup
makes 4-6 servings
WHAT YOU NEED:
FOR THE SOUP:
- 2, 14 oz cans organic coconut milk
- 1 large TB red Thai curry paste
- large handful of cilantro, coarsely chopped
- 2 chicken breasts, thinly sliced or quick tip: buy a rotisserie chicken + hand-shred it
- 2 C low-sodium chicken broth
- 1 carrot, shredded
- 2 stalks of lemon grass, halved lengthwise- if you cannot source it, you can use 1 TB lemongrsass paste
- 2 TB fish sauce
- 2 limes, zested + then juiced
- 1-inch ginger, minced
- Large handful bean sprouts
- 1 C optional prepared cauliflower “rice’ or
- 1 bunch of cilantro leaves, to top
- 3 green onions, thinly sliced
- Dashes of liquid aminos
- Take the “fat” or solid from the top of the coconut milk cans and place it into a large stockpot over medium-high heat- let it melt. Add in the the curry paste + stir for a few minutes until it begins to sizzle.
- Add the cilantro and chicken (if not rotisserie chicken) + sauté until the chicken is cooked through-about 5-6 minutes.
- Add the liquid from 1 can of the coconut milk and the rest of the 2nd can with the chicken broth, carrot, lemon grass, fish sauce, + both the lime zest and juice. Grate or place minced ginger into the pot- simmer for 20 minutes.
- If you choose to put in cauliflower rice or rice noodles, stir them in gently. Remove from the heat and toss in the bean sprouts- let soften for 5 minutes. Stir in the cilantro, remove the lemongrass stalks if you used fresh lemongrass, put a few dashes of liquid minos if you’d like, + begin to serve with toppings of your choosing.