Thai Curry Soup
Chicken, coconut milk, and garlic chili paste come together to make this quick satifying soup.
Ingredients
- 1 tablespoon Oil
- 2-3 Chicken Breast sliced thin across the grain
- 2 cloves Garlic minced
- 1 heaping tablespoon fresh Ginger
- 1 Red Pepper seeded and sliced
- 1 can Coconut Milk
- 2 tablespoons Red Curry Paste
- 1 14 ounce can Diced Tomatoes
- 3 cups Chicken Broth
- 2 cups Vegetable of your choice green beans, peas, broccoli, asparagus, spinach
- Garnish with a squeeze of Lime and Cilantro or Basil if you have it handy.
- salt and pepper to taste
Instructions
- In a large sauce pan heat oil on high add in chicken slices cook chicken until chicken is no longer pink, about 5 minutes.
- Add in garlic and ginger and allow to cook for another minute. Now add peppers cook for 1-2 minutes.
- Whisk together coconut milk and curry paste pour in with chicken, then add broth. Turn heat down and allow to simmer for 5 minutes.
- Add in diced tomatoes and vegetable of choice simmer for 10-15 minutes. If you like your veggie's soft with no crunch then cook a little longer. We prefer ours with a crunch.
- Garnish with a squeeze of Lime and Cilantro or Basil if you have it handy.
- Serve as is or over rice. The leftovers are even better so you may get two meals out of this!
Notes
his recipe is easy to make with out meat. Simply give the garlic and ginger a quick stir in the oil, being careful not to burn then add in pepper and onions if you like, also substituting vegetable broth for the chicken, from here continue on with the recipe as it's written above.
Tried this recipe?Mention @eat2gather or tag #eat2gather!