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Thai Curry Soup Recipe
red bell pepper
bone-in chicken breast (3/4-1#)
Thai curry paste*
lite coconut milk
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.
Note: read all ingredient lists; avoid added msg, sugar, gluten, salt, etc.