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.