Mmmm, coconut & curry, my opinion but one of the most sublime flavor combinations out there so that`s what we`re doing today. This simple man`s plan to healthier eating is Cold Killer Coconut Curry Chicken Soup. Coconut milk, green Thai curry paste, chicken breast, veggies & fresh herbs mingle to create a warming beautifully balanced soup that`s completely satisfying, delicious and sure to help chase away a nasty cold. Here`s what you`ll need for your Cold Killer Coconut Curry Chicken Soup.
Chicken Breast-1 lb diced small
Coconut Milk-1 15oz can
Green Thai Curry Paste- 2-3 heaping tablespoons
Chicken Stock-2 cups
Garlic-2-3 cloves minced
Ginger- thumb size piece, peeled & minced
Onion- 3/4 cup small dice
Carrots- 1 cup sliced
Celery-1 cup sliced
Red Bell Pepper- 1 cup sliced
Mushrooms-1 cup sliced (I used dried shitakes rehydrated in hot water)
Snow Peas-1 cup
Lime-1 large or 2 small juiced
Fresh Basil-small bunch chopped
Fresh Mint-small bunch chopped
A look at some of the prep.Dried Shitake MushroomsAdd boiling water to the dried mushrooms & rehydrate for 10-15 minutes.Heat a tablespoon coconut oil in a heavy bottomed soup pot over medium high heat. Add the carrots, celery & onion, stir & cook for 3-4 minutes. Add the ginger & garlic, stir & cook for 30 seconds.Add in the curry paste & cook for 2-3 minutes stirring occasionally.Add in the coconut milk, chicken stock & diced chicken. Bring to a simmer & cook 15-20 minutes.Add the sliced mushrooms.Stir in the bell pepper & snow peas.Chop the herbs.Add into the soup along with the lime juice & stir. That`s it, you`re ready! Serve!
Enjoy your Cold Killer Coconut Curry Chicken Soup!!