Thai Green Curry Chicken Soup

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Don’t let the green curry paste deter you from trying this yummy soup. Green curry paste is available in most grocery stores in the Asian section and is delicious stirred into a variety of dishes. Barb L.

Serves: 4-6

Ingredients:

Two 1” pieces of peeled fresh ginger, divided

1 Tbsp Flying Olive Lime or Garlic Extra Virgin Olive Oil or a Combination

1 tsp minced garlic

2 Tbsp green curry paste

1 pound skinless, boneless chicken breasts, cut into bite-sized pieces

2 cups unsalted chicken stock

½ cup water

2 Tbsp fresh lime juice (about ¾-1 lime)

1 (13.5 oz) can light coconut milk

¼ cup fresh cilantro stems, cut in half or 2” pieces

1 cup fresh snow peas, diagonally sliced

3 oz. uncooked vermicelli or mei fun rice noodles (very thin noodles)

½ cup fresh cilantro sprigs and/or leaves

Lime wedges to serve

Directions:

Mince 1 piece of ginger to equal about 1 Tbsp. Heat the Flying Olive Extra Virgin Olive Oil(s) of Choice in a Dutch oven over medium-high heat. Turn the heat down to medium. When the oil begins to shimmer, add the minced ginger and the garlic. Sauté for 1 minute or until fragrant. Stir in the curry paste and cook for 1 minute, stirring so it won’t burn. Add the chicken and cook for 3-4 minutes. The chicken will NOT be cooked through at this point. Add the remaining piece of ginger, the chicken stock, ½ cup of water, lime juice, coconut milk, and cilantro stems. Bring the soup to a boil. Reduce heat to a simmer and cook for 10 minutes.

Remove the piece of ginger from the pot and discard. Add the snow peas and noodles and cook for 3 minutes or until the noodles are tender.

Serve the soup with the cilantro leaves or sprigs and serve with lime wedges, if desired.

Inspired by a recipe in Cooking Light Magazine, January/February 2018.

Submitted by Barb L.