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Thai Curry Soup Recipe
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Thai Curry Soup Recipe

Ingredients

  • 2 bok choy
  • 1 red bell pepper
  • 1 bunch fresh cilantro
  • 2 cups shiitake mushrooms
  • 1/2 yellow onion
  • ~2 inch knob ginger
  • 2 limes
  • 1 large bone-in chicken breast (3/4-1#)
  • 1 Tbsp Thai curry paste*
  • 4 cups chicken broth*
  • 1 can lite coconut milk
  • 1 tsp cayenne pepper (optional)
  • S&P

Instructions

  • Finely chop & set aside separately: 2 bok choy, 1 red bell pepper, 1 large handful cilantro, 2 cups shiitake mushrooms and ½ yellow onion.
  • Peel & grate ginger to equal 1Tbsp.
  • Cut 2 limes in wedges.
  • Heat large soup pot over med-high. Add 1 large, bone-in, skin-on chicken breast, skin side down.
  • Add the following to soup pot: chopped onion, chopped bok choy, chopped bell pepper, sliced shiitake mushroom, 1 Tbsp grated ginger, 1 Tbsp Thai curry paste.
  • Sauté for ~5 minutes, stirring.
  • Add 4 cups chicken broth, 1 can lite coconut milk and 2 cups water (add more water if needed). Bring to a low boil & cook for 15 minutes. 
  • Remove chicken & cool. Cut meat from bone and chop. Return meat to soup and cook 10-15 minutes.
  • Optional: Season w/ up to 1 tsp cayenne pepper (add gradually as this adds heat!). 
  • Serve w/ chopped cilantro & lime wedges. 

Notes

Note: read all ingredient lists; avoid added msg, sugar, gluten, salt, etc.